Ratatouille with Couscous
Transform your weeknight dinner routine with this vibrant Ratatouille with Couscous, a hearty and wholesome dish bursting with Mediterranean flavors. This plant-based recipe combines tender, sautéed vegetables like eggplant, zucchini, yellow squash, and bell peppers, simmered in a fragrant medley of garlic, dried herbs, and juicy cherry tomatoes. The ratatouille is paired perfectly with fluffy, golden couscous, creating a delightful balance of textures and flavors. Quick to prepare and packed with nutrients, this one-pan wonder is ideal for meal prep or a busy evening, offering a satisfying and colorful plate that’s as healthy as it is delicious. Garnished with fresh basil for an aromatic finish, this dish is a celebration of summer produce that’s perfect for any season.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Eggplant
- 1 medium Zucchini
- 1 medium Yellow squash
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 cup Cherry tomatoes
- 1 medium Red onion
- 3 cloves Garlic cloves
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 6 leaves Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable broth
- 1 cup Couscous
- 1.25 cups Water
Instructions
Wash and chop the eggplant, zucchini, yellow squash, bell peppers, and red onion into bite-sized pieces. Halve the cherry tomatoes. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant and cook for 5 minutes, stirring occasionally, until lightly browned. Remove the eggplant and set aside.
Add another tablespoon of olive oil to the skillet. Add the red onion, garlic, bell peppers, zucchini, and yellow squash. Sauté for 5–7 minutes until the vegetables begin to soften.
Return the eggplant to the skillet. Stir in the cherry tomatoes, dried thyme, dried oregano, salt, and black pepper. Mix well, ensuring the vegetables are coated with spices.
Pour in the vegetable broth, reduce the heat to low, and cover the skillet. Let the ratatouille simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Meanwhile, prepare the couscous. Bring 1.25 cups of water to a boil in a small saucepan. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork before serving.
Once the ratatouille is done, taste and adjust seasoning if needed. Tear fresh basil leaves and scatter them on top of the ratatouille.
Serve the ratatouille over a bed of couscous. Enjoy this wholesome and flavorful dish!
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 12.7 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
