Asian Ratatouille With Couscous Recipe

Name: Asian Ratatouille With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 small red onion, 1/4-inch diced; 1 Japanese eggplant, 1/2-inch diced, skin on; 1 red bell pepper, 1/2-inch, diced; 1 large tomatoes, 1/2-inch diced; 2 cups whole wheat instant couscous; 2 tablespoons soy sauce; 3 cups water, boiling; 12 -15 basil leaves, ripped; kosher salt, to taste; fresh ground black pepper, to taste

Servings: persons

2 tablespoons extra virgin olive oil, plus more for drizzling
1 small red onion, 1/4-inch diced
1 Japanese eggplant, 1/2-inch diced, skin on
1 red bell pepper, 1/2-inch, diced
1 large tomatoes, 1/2-inch diced
2 cups whole wheat instant couscous
2 tablespoons soy sauce
3 cups water, boiling
12 -15 basil leaves, ripped
kosher salt, to taste
fresh ground black pepper, to taste

1
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.
2
Add bell pepper and saute until slightly softened, then add tomato, stir and season.
3
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.
4
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.

1752

kcal

Calories

191

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, plus more for drizzling, 1 small red onion, 1/4-inch diced, 1 Japanese eggplant, 1/2-inch diced, skin on, 1 red bell pepper, 1/2-inch, diced, and more.

Yes, Asian Ratatouille With Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Ratatouille With Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions