Asian Ratatouille With Couscous Recipes

RATATOUILLE WITH COUSCOUS

Steps:

• .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.

ASIAN RATATOUILLE WITH COUSCOUS

Steps:

• In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oik andd onion and eggplant and season with salt and pepper, cook until soft, about 3 minutes.
• Add bell pepper and saute until slightly softened, then add tomato, stir and season.
• Meanwhile, make couscous: in a large heat-proof bowl, combine couscous, tamari and 2 tablespoons olive oil and season. Pour boiling water over and stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly. allow to steam until couscous is tender, about 5-7 minutes. fluff couscous with the back of a fork and stir in the ripped basil leaves. Check flavor and season if necessary.
• To serve, using a ring mold (I used a custard cup), plate couscous in mold on plate and layer ratatouile on top. Unmold and drizzle with more extra virgin olive oil and garnish with the basil sprigs if desired.

ROASTED SUMMER RATATOUILLE

Steps:

• Put an oven rack at the top of the oven and preheat the oven to 450 degrees F. Toss the patty pan squash, eggplant, 4 sprigs of thyme, 3 sprigs of marjoram, the fennel, onion, haricot vert and crookneck squash with the olive oil until coated. Season with salt and pepper. Spread the vegetables on a baking sheet and roast until tender and browned, about 15 minutes. Discard the sprigs of thyme and marjoram.
• Transfer the roasted vegetables to a large mixing bowl. Add the thyme and marjoram leaves, the parsley and the Garlic-Chili-Tomato Butter and mix well. Taste, and season with lemon juice, salt and pepper. Serve warm or at room temperature.
• Place a large skillet over medium heat. Add the bacon and cook until it is crisp and the fat is rendered.
• Once the bacon has rendered all the fat, add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. (If the pan seems dry while you are cooking the onion, add some of the olive oil.) Add the garlic and cook, stirring for 2 minutes. Add the tomato paste and the crushed red pepper flakes stir to toast for just 15 seconds. Stir in the diced tomatoes, and cook, stirring occasionally, until the excess liquid has almost completely cooked away.
• Put the mixture in a blender and puree until smooth. Transfer the mixture to a bowl and cool to room temperature. Use a wooden spoon to work the butter into the tomato mixture until combined. If you are not using the butter right away, cover it and chill it until you do. Makes 3/4 cup.

WHOLE WHEAT ISRAELI COUSCOUS WITH RATATOUILLE, MOZZARELLA AND BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
• Preheat a grill to medium-high heat.
• Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
• Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.

GRILLED ASIAN RATATOUILLE

Steps:

• Preheat a grill. Remove stems from the eggplant, and slice on a sharp slant to make fairly large, 1/2-inch-thick slices. Core, seed and quarter the pepper. Remove stems from the zucchini, and cut them lengthwise into 4 slices. Grill the vegetables until they are browned, then dice into 1/2-inch cubes.
• Heat the peanut or grapeseed oil in a large skillet. Add the onion, ginger and garlic, and cook over medium-low heat until they are tender. Add the diced grilled vegetables and the tomato, and cook, stirring gently with a wooden spoon, about 5 minutes. Add the oyster sauce, rice vinegar and sesame oil. Cook, stirring, a few minutes longer. Season to taste with salt and pepper. Fold in the scallions.
• Sprinkle with cilantro and serve hot or at room temperature, as a first course or side dish.

RATATOUILLE WITH CHICKPEAS

Steps:

• Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes.
• Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper.
• Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.

RATATOUILLE

Steps:

• Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
• Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
• Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
• Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
• Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
• Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
• Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
• Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

RATATOUILLE COUSCOUS

Steps:

• Bring broth to boil in small saucepan on medium-high heat; remove from heat. Stir in couscous; cover. Let stand 5 min.
• Meanwhile, cook and stir eggplant, green onions and garlic in hot oil in large skillet on medium-high heat 5 to 7 min. or until tender. Stir in couscous along with the tomato and basil. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.
• Stir in walnuts.