Easy Ratatouille Couscous Recipes

EASY RATATOUILLE RECIPE

Steps:

• Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
• In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
• Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt.
• Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
• Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
• To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook's Tip)

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.

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.

EASY RATATOUILLE COUSCOUS

Steps:

• Begin by preparing your vegetables. Slice eggplant into 1/2 inch cubes and place in a colander in the sink. Salt heavily and let sit for 5 minutes (this will draw out some bitterness). Rinse off the salt and set aside. Preheat your oven to 400 degrees F.
• Wash all produce and continue your chopping with the zucchini, peppers, cherry tomatoes, and red onion, all into similarly-sized small pieces. Spread everything (including your reserved eggplant) out across two lined baking sheets, making as even of a layer as possible. Add four (in-peel) garlic cloves to sheet. Heavily sprinkle dried herbs, salt, and pepper across the two sheets. Spread olive oil across both and mix to coat.
• Roast vegetables for 20 minutes, until evenly golden brown. Be careful to watch for signs of burning. While vegetables are roasting, begin making your couscous.
• In a skillet, heat olive oil over medium and add dry couscous. Stir and toast until golden brown, 5-7 minutes. Meanwhile, add 2.25 cups of water to a small pot and bring to a boil. Once boiling, add 1/2 tsp kosher salt and toasted couscous. Turn heat to medium, cover, and let cook for 12-15 minutes until most or all of the water has boiled off. Drain if needed and set aside.
• Once your vegetables are done roasting, remove from the oven and carefully pick off the garlic cloves, which have now roasted. Press the garlic out of the skin and spoon onto the rest of the vegetables. It should have a very smooth texture. Spoon everything into a large serving bowl and stir. Combine with cooked couscous and top with fresh parsley, to garnish.

EASY RATATOUILLE

Steps:

• Dice the aubergine, courgette and pepper into 3cm chunks. Heat the olive oil in a large casserole or deep frying pan over a medium heat. Fry the onion for 10 mins until soft and translucent. Add the chopped veg, turn the heat to high and fry for another 10 mins until softened.
• Stir the garlic into the pan, and toss everything together, frying for 1 min more. Tip in the chopped tomatoes, plus half a can of water (200ml), the dried herbs and the chopped basil. Simmer for 20 minutes on a medium heat, stirring occasionally, until the veg is tender and the tomatoes are thick and coating the veg. Season and add the vinegar and sugar to balance the sweet and acidity of the tomatoes. Scatter with the basil leaves, and serve with rustic bread, or pasta.

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.