Cous Cous Stuffed Spring Rolls With Ratatouille

Name: Cous Cous Stuffed Spring Rolls With Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g couscous; few None strands saffron; 400 ml vegetable stock; 1 tbsp fresh chopped parsley; 8 None sheets filo pastry measuring 12x25cm; 2 tbsp olive oil; 1/2 None onion, peeled and thinly sliced; 2 None garlic cloves, peeled and chopped; 250 g courgettes, trimmed and sliced; 1 None yellow pepper, deseeded and chopped; 1 small aubergine, trimmed and chopped; 200 ml passata; 1/4 tsp sugar; pinch None ground cinnamon; None None vegetable oil for shallow frying; None None fresh sprigs of oregano, to garnish

Servings: persons

200 g couscous
few None strands saffron
400 ml vegetable stock
1 tbsp fresh chopped parsley
8 None sheets filo pastry measuring 12x25cm
2 tbsp olive oil
1/2 None onion, peeled and thinly sliced
2 None garlic cloves, peeled and chopped
250 g courgettes, trimmed and sliced
1 None yellow pepper, deseeded and chopped
1 small aubergine, trimmed and chopped
200 ml passata
1/4 tsp sugar
pinch None ground cinnamon
None None vegetable oil for shallow frying
None None fresh sprigs of oregano, to garnish

1
Place the cous cous, saffron and 3/4 cup of the vegetable stock in a pan and bring to a boil. Simmer over medium-low heat for 5 mins, stirring occasionally. Remove from heat. Allow to cool, then stir in the chopped parsley.
2
To assemble a spring roll, brush the edges of one sheet of filo with a little water. Spoon 1/8 of the cous cous (about 5 tbsp) onto the bottom third of the sheet. Fold in the long sides and roll up firmly, enclosing the filling to form a spring roll. Repeat with the rest of the filo pastry and cous cous filling to make 8 spring rolls in total. Cover and set aside.
3
To make the ratatouille, heat the olive oil in a frying pan and saute the onion and garlic over a medium heat for 5-6 mins. Add the zucchini, pepper and eggplant and saute for 5 mins. Stir in the remaining stock, tomato puree, sugar and cinnamon. Cook on low heat for 15 mins.
4
Pan fry the spring rolls in hot vegetable oil for 7-8 mins until crisp and golden, turning once. Remove with a slotted spoon and drain on paper towels. Serve with the ratatouille and garnish with fresh oregano leaves.

162

kcal

Calories

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 200 g couscous, few None strands saffron, 400 ml vegetable stock, 1 tbsp fresh chopped parsley, and more.

Yes, Cous Cous Stuffed Spring Rolls With Ratatouille 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!