Wash and dry all produce. Preheat the oven to 450 degrees. Mince or grate the garlic. Trim and discard the bottom inch from the asparagus, then cut into 3-inch pieces. Strip the thyme from the stems, then roughly chop the leaves. Bring the vegetable stock concentrate and 3/4 cups water to a low simmer in a small pot.

In a large baking dish, toss together the garlic, asparagus, tomatoes, half the thyme, and a drizzle of olive oil. Season with salt and pepper and place in the oven for about 20 minutes, tossing halfway through cooking, until the tomatoes are burst and the asparagus are tender.

After the veggies are roasting for 10 minutes, heat 1 Tablespoon butter in a medium pot over medium heat. Add the couscous and remaining thyme and cook, stirring for 1 minute. Add the warm stock, then reduce the heat to low, cover, and cook for 10 minutes, until tender.

Meanwhile, thinly slice the scallions keeping the whites and greens separate. With 5 minutes to go on the couscous, stir the scallion whites into the couscous.

Finish and serve: Fluff the couscous with a fork and season with salt and pepper. Divide the couscous between plates. Spoon the roasted veggies on top and garnish with the almonds, feta, and scallion greens. Enjoy!