Ratatouille Couscous Recipes

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.

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.

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.

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 TUNA WITH GRILLED RATATOUILLE COUSCOUS AND DECONSTRUCTED PESTO

Steps:

• Toast 1/2 cup of the couscous in a dry skillet over medium heat. Bring the vegetable stock to a boil, stir in the toasted and untoasted couscous and some salt, cover, and simmer until the couscous is cooked and the stock absorbed, about 8 minutes. Remove from the heat, fluff with a fork, and set aside.
• Heat the grill to medium-high. Brush the eggplant, zucchini, yellow squash and red onion with canola oil, season with salt and pepper and grill until both sides are charred and the vegetables tender. Remove, cool slightly, and cut into large chunks.
• Toss the tomatoes with canola oil, season with salt and pepper and grill in the grill basket until they are just lightly charred.
• Brush the tuna steaks with canola oil, season with salt and pepper and grill until golden-brown and medium-rare, about 2 minutes per side.
• Put the chopped vegetables in a large bowl. Add the couscous, basil, pine nuts, garlic, Parmesan, 1/4 cup olive oil, lemon zest and juice. Season with salt and pepper and gently toss.
• Slice the tuna into thick slices. Mound the couscous on a platter, arrange the tuna on top and drizzle with additional olive oil. Garnish with whole basil leaves.

RATATOUILLE

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add eggplants and garlic; sauté 5 minutes. Add zucchini and bell peppers; sauté 5 minutes. Mix in tomatoes, thyme, rosemary and bay leaf. Reduce heat to medium-low. Cover and cook until vegetables are tender and flavors have blended, stirring occasionally, about 40 minutes. Discard bay leaf; stir in basil. Season ratatouille generously with salt and pepper. Transfer to bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.) Serve cold, warm or hot.

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.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.