Delicious Ratatouille with Couscous: A Perfect Meal!
Welcome to my kitchen, where I’m excited to share my recipe for Ratatouille with Couscous. This savory dish is perfect for those who love a hearty, vegetable-packed meal that’s also easy to make. Ratatouille is a classic French dish that has been enjoyed for centuries, and it’s not hard to see why. This recipe is packed with fresh vegetables such as zucchini, eggplant, and bell peppers that are roasted to perfection and combined with tangy tomato sauce. The couscous adds a fluffy and filling element to the dish that will leave you feeling satisfied and happy.
This Ratatouille with Couscous recipe is perfect for anyone who is looking for a healthy and flavorful vegetarian or vegan meal. It’s also a great option for those who are trying to incorporate more whole grains and vegetables into their diet. Whether you’re a seasoned chef or just looking to try something new, this recipe is perfect for you. So, let’s get started!
Why You’ll Love This Recipe
Are you looking for a dish that is both delicious and healthy? Look no further than this Ratatouille with Couscous recipe! This dish is bursting with flavor and packed with nutrients, making it the perfect addition to your weekly meal rotation.
One thing to love about this recipe is the variety of fresh vegetables included. Zucchini, eggplant, onion, red and green bell peppers, and diced tomatoes are all combined to create a colorful and flavorful dish. These veggies are not only delicious, but also loaded with vitamins and minerals that are great for your health.
In addition to the vegetables, this recipe also features a couscous base that is both filling and nutritious. Whether you choose to use pearl couscous, Israeli couscous, or whole wheat couscous, you’ll be adding a delicious and healthy starch to your meal.
But perhaps the best thing about this recipe is its versatility. You can enjoy it as a vegetarian main dish or as a side to a protein of your choice. You can also switch up the vegetables or spices to make it your own. Feeling adventurous? Try a spicy Moroccan ratatouille or a chickpea and eggplant version.
Not only is this recipe healthy and delicious, it’s also easy to make. Simply chop up your vegetables, toss them in a baking dish, and roast in the oven. Then, cook your couscous according to the package instructions and mix it in with your roasted veggies. Voila! A tasty and satisfying meal in no time.
So, what are you waiting for? Give this Ratatouille with Couscous recipe a try and see for yourself why it’s a favorite among both vegans and meat-eaters alike.
Here are the ingredients you will need to make ratatouille with couscous. This dish is packed with vegetables and herbs that will make your taste buds dance with joy. Be sure to use fresh herbs to enhance the flavors of the dish. You can find most of these ingredients in your local grocery store or farmer’s market.
- 1 medium-sized eggplant, cut into 1-inch cubes
- 1 zucchini, cut into 1-inch cubes
- 1 red bell pepper, chopped into 1-inch cubes
- 1 green bell pepper, chopped into 1-inch cubes
- 1 small onion, thinly sliced
- 3-4 garlic cloves, finely chopped
- 1 can of diced tomatoes (14 oz)
- 2-3 tbsp olive oil
- 1 tsp fresh thyme, finely chopped
- 1 tsp fresh oregano, finely chopped
- 1 tsp fresh basil, finely chopped
- Salt and pepper to taste
- 1 cup of pearl couscous
- 2 tbsp of olive oil
- 1 1/2 cups of water or vegetable broth
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
– 1/2 cup of sliced olives (green or black)
– 1/4 tsp of red pepper flakes (for a spicy Moroccan twist)
You can also add other vegetables to your ratatouille such as cauliflower, chickpeas or even whole wheat couscous. This dish is perfect for vegetarian and vegan recipes.
The Recipe How-To
Preheat the oven and prepare the vegetables
Preheat your oven to 375°F. Meanwhile, chop 1 large eggplant, 1 red bell pepper, 1 green bell pepper, 1 small onion, and 3-4 garlic cloves into 1-inch cubes. Slice 2-3 zucchinis thinly and set aside.
Season the vegetables
In a baking dish, toss the chopped vegetables with 2 tablespoons of olive oil and a teaspoon each of fresh thyme, oregano, and basil. Sprinkle with salt and pepper to taste.
Roast the vegetables
Place the baking dish in the preheated oven and roast the vegetables for 30-35 minutes or until they are tender and slightly caramelized. Once done, remove from the oven and set aside.
Cook the couscous
While the vegetables are roasting, cook 1 1/2 cups of couscous according to the package instructions. You can use either plain couscous, pearl couscous or whole wheat couscous. Once cooked, fluff the couscous with a fork and set aside.
Prepare the tangy tomato sauce
In a small saucepan, heat 1 cup of diced tomatoes with 2 tbsp of tomato sauce over medium heat. Add a few sprigs of fresh parsley and a tablespoon of extra virgin olive oil. Let simmer for 10-15 minutes until the sauce has thickened. Remove from heat and discard the parsley sprigs.
Combine the roasted vegetables, couscous, and tomato sauce
In a large mixing bowl, combine the roasted vegetables, cooked couscous, and tangy tomato sauce. Toss well to combine and garnish with fresh parsley or olives.
Serve and enjoy
This Ratatouille with Couscous recipe is a perfect vegetarian dish that can be served as a main course or a side dish. It’s also great for meal prep or a quick weeknight dinner. Enjoy!
Substitutions and Variations
If you’re looking to switch up the ingredients or add some personal touches to this ratatouille with couscous recipe, there are plenty of options to choose from. Here are a few suggestions:
– Vegetables: While zucchini, eggplant, and bell peppers are classic choices for ratatouille, feel free to experiment with other vegetables such as cauliflower, broccoli, or squash. You can also try adding some protein by incorporating chickpeas or tofu into the dish.
– Couscous: If you prefer a different type of couscous, go ahead and use it in this recipe. Whole wheat, Israeli, and giant couscous are all great options that will work well with the ratatouille.
– Herbs: The combination of fresh parsley, thyme, oregano, and basil adds a lot of flavor to this dish, but you can also use other herbs that you enjoy. Rosemary, sage, or even a pinch of cinnamon can add an interesting twist to the recipe.
– Spices: If you like a bit of heat, try adding some spicy Moroccan seasoning to the ratatouille. You can also experiment with different types of tomato sauce or canned diced tomatoes to give the dish a unique flavor.
– Vegan or vegetarian: This recipe is already vegan-friendly, but if you’re looking for more vegetarian recipes, you can omit the couscous and serve the ratatouille with quinoa or brown rice instead.
– Bobby Flay inspired: If you’re a fan of Bobby Flay, try adding some olives to the ratatouille for a salty and savory twist.
Overall, the ratatouille with couscous recipe is very versatile and can be customized to suit your preferences. Don’t be afraid to experiment with different ingredients and flavors to make it your own.
Serving and Pairing
Ratatouille with couscous is a dish that can be enjoyed on its own as a main course, or as a side dish to complement a larger meal. It is a versatile dish that can be served hot or cold, making it perfect for any season.
If you’re serving it as a main course, you can add some protein to it, such as grilled chicken or shrimp. You could also serve it with a crusty bread on the side to soak up the delicious juices.
If you’re serving it as a side dish, it pairs well with grilled meats, fish or roasted vegetables. The couscous adds a nice texture to the dish, and the roasted ratatouille brings a depth of flavor that pairs well with a variety of dishes.
For a complete meal, you can also add some whole wheat or Israeli couscous to the ratatouille, or even some chickpeas for a vegetarian version. You can also serve it with some cauliflower rice to make it a low-carb option.
Overall, ratatouille with couscous is a versatile and delicious dish that can be served in many ways, making it perfect for any occasion.
Make-Ahead, Storing and Reheating
Ratatouille with Couscous is a great dish to make ahead of time, as it can be stored in the fridge for up to three days or in the freezer for up to three months. To store, transfer the ratatouille and couscous to separate airtight containers and keep them in the fridge or freezer. When reheating, you can either microwave or reheat on the stove. To microwave, place the ratatouille and couscous in separate microwave-safe bowls and heat for 2-3 minutes, stirring occasionally. To reheat on the stove, heat a tablespoon of olive oil in a pan over medium heat and add the ratatouille and couscous. Cook for 5-7 minutes or until heated through, stirring occasionally.
If you are making the ratatouille and couscous ahead of time, it’s best to keep them separate until ready to serve. This will prevent the couscous from getting soggy and the ratatouille from overcooking. When ready to serve, simply reheat the ratatouille and couscous and combine them on a serving platter.
This dish is also a great option for meal prep, as it can be made in advance and portioned out for the week ahead. Simply divide the ratatouille and couscous into separate containers and store them in the fridge for up to five days. When ready to eat, reheat and enjoy!
Overall, this dish is a great option for busy weeknights or for those who like to meal prep. It’s versatile, delicious, and can be easily reheated for a quick and healthy meal.
Tips for Perfect Results
Here are some tips to ensure that your Ratatouille with Couscous recipe comes out perfectly every time:
Firstly, make sure to use fresh herbs like parsley, thyme, oregano, and basil. These herbs will add a fresh and fragrant taste to the dish that you just can’t get with dried herbs.
When preparing the vegetables, make sure to cut them into evenly sized pieces. This will help them cook evenly and prevent any pieces from being overcooked or undercooked.
For the roasted ratatouille, preheat your oven to 400°F (200°C) and use a baking dish that is large enough to hold all of the vegetables in a single layer. This will ensure that the vegetables roast evenly and don’t steam.
When making the couscous, use whole wheat or Israeli couscous instead of plain couscous. These varieties have a nutty flavor and a more substantial texture that pairs well with the ratatouille.
To add a tangy tomato flavor to the ratatouille, use a can of diced tomatoes or tomato sauce. This will add a depth of flavor that complements the vegetables nicely.
Lastly, don’t be afraid to experiment with different vegetables and spices. Ratatouille is a versatile dish that can be customized to your liking. Try adding cauliflower, chickpeas, or olives for a twist on the traditional recipe.
By following these tips, you’ll be able to make a delicious and satisfying Ratatouille with Couscous dish that is sure to impress your guests.
In conclusion, this ratatouille with couscous recipe is sure to be a hit for vegetarians and non-vegetarians alike. Its combination of roasted vegetables and tangy tomato sauce with fluffy couscous is a match made in heaven. With its versatility, you can customize this recipe to your liking with substitutions and variations. You can serve it alone or pair it with other dishes, and it is perfect for meal prep and leftovers since it stores and reheats well.
With the use of fresh herbs and vegetables, this dish is not only delicious but also healthy, making it a great addition to your slimming world or vegan diet. Additionally, with the use of whole wheat or Israeli couscous, this recipe provides a filling and nutritious alternative to traditional pasta dishes.
Whether you’re a fan of Bobby Flay’s giant couscous or prefer a spicy Moroccan twist, this ratatouille with couscous recipe is sure to satisfy your taste buds. So, roll up your sleeves and get cooking! I promise you won’t regret it.
Ratatouille With Couscous Recipe
- 4 teaspoons olive oil
- 2 garlic cloves, minced
- 1 large onion, thinly sliced
- 1 small eggplant, cubed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 29 ounces diced tomatoes
- 2 small zucchini, cut into 1/4 in. slices
- 2 yellow squash, cut in to 1/4 in. slices
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme
- 2 tablespoons fresh parsley
- .In a 4 quart non stick pot heat oil over med. heat. Add onions & cook, stirring occasionally until softened. Add garlic, cook additional 2-3 minutes.
- Add eggplant, stir until coated with oil. Add peppers, stir to combine.
- Cover & cook for 10 minute stirring occasionally to keep vegetables from sticking.
- Add tomatoes, zucchini, and herbs, mix well. Cover & cook over low heat about 15 minute or until eggplant is tender but not too soft.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.