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Gourmet Ratatouille with Herbed Couscous
Gourmet Ratatouille with Herbed Couscous

Gourmet Ratatouille with Herbed Couscous
A sophisticated take on the classic French vegetable dish served with aromatic couscous.
Gourmet Ratatouille with Herbed Couscous
Ingredients:
1
Servings
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     red bell pepper
  • 100
    g
     yellow bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    g
     tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     basil
  • 150
    g
     couscous
  • 250
    ml
     vegetable broth
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Gourmet Ratatouille with Herbed Couscous
Instructions:
  1. Dice the eggplant, zucchini, bell peppers, and onion into small cubes.
  2. Mince the garlic cloves.
  3. Heat olive oil in a large pan over medium heat.
  4. Add onion and garlic, sauté until translucent.
  5. Add eggplant, zucchini, and bell peppers to the pan. Cook for about 10 minutes.
  6. Add diced tomatoes, thyme, basil, salt, and black pepper. Simmer for another 15 minutes.
  7. In a separate pot, bring vegetable broth to a boil.
  8. Add couscous to the boiling broth, cover, and remove from heat. Let it sit for 5 minutes.
  9. Fluff couscous with a fork and mix in chopped parsley.
  10. Serve the ratatouille over a bed of herbed couscous.
Nutrition Per Serving 1200 g Per 100g
Energy 900 kcal 75 kcal
Protein 20 g 1.7 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 20 g 1.7 g
Carbohydrates 130 g 10.8 g
Fat 35 g 2.9 g
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     red bell pepper
  • 100
    g
     yellow bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    g
     tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     basil
  • 150
    g
     couscous
  • 250
    ml
     vegetable broth
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Dice the eggplant, zucchini, bell peppers, and onion into small cubes.

Mince the garlic cloves.

Heat olive oil in a large pan over medium heat.

Add onion and garlic, sauté until translucent.

Add eggplant, zucchini, and bell peppers to the pan. Cook for about 10 minutes.

Add diced tomatoes, thyme, basil, salt, and black pepper. Simmer for another 15 minutes.

In a separate pot, bring vegetable broth to a boil.

Add couscous to the boiling broth, cover, and remove from heat. Let it sit for 5 minutes.

Fluff couscous with a fork and mix in chopped parsley.

Serve the ratatouille over a bed of herbed couscous.

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