Ratatouille Couscous with Saffron Recipe

Name: Ratatouille Couscous with Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 2 medium zucchini; 1 medium yellow squash; 1/2 cup plus 2 tablespoons olive oil; 2 garlic cloves, minced; Salt and freshly ground pepper; 1 medium onion, coarsely chopped; Large pinch of saffron threads; 6 oil-packed sun-dried tomatoes, coarsely chopped; 2 2/3 cups chicken stock or canned low-sodium broth; 2 cups couscous (12 ounces); 1/4 cup coarsely chopped basil

Servings: persons

1 medium eggplant
2 medium zucchini
1 medium yellow squash
1/2 cup plus 2 tablespoons olive oil
2 garlic cloves, minced
Salt and freshly ground pepper
1 medium onion, coarsely chopped
Large pinch of saffron threads
6 oil-packed sun-dried tomatoes, coarsely chopped
2 2/3 cups chicken stock or canned low-sodium broth
2 cups couscous (12 ounces)
1/4 cup coarsely chopped basil

1
Preheat the oven to 475.
2
Quarter the eggplant, zucchini and yellow squash lengthwise, then trim off the central portion with the seeds.
3
Cut the vegetables into 1/2-inch dice.
4
In a large bowl, toss the vegetables with 1/2 cup of the olive oil and the garlic.
5
Season with salt and pepper.
6
Spread the vegetables on 2 rimmed baking sheets and roast for 25 to 30 minutes, stirring twice, until tender.
7
Heat the remaining 2 tablespoons of olive oil in a large saucepan.
8
Add the onion and saffron and cook over moderate heat, stirring, until softened, about 7 minutes.
9
Add the sun-dried tomatoes and cook for 2 minutes longer.
10
Stir in the stock and bring to a boil; simmer for 3 minutes.
11
Season with 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper.
12
Stir in the couscous, cover and remove from the heat.
13
Let stand for 5 minutes.
14
Stir in the vegetables and basil and serve.

654

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

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 12 ingredients. The key ingredients include: 1 medium eggplant, 2 medium zucchini, 1 medium yellow squash, 1/2 cup plus 2 tablespoons olive oil, and more.

Yes, Ratatouille Couscous with Saffron 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!

Ratatouille Couscous with Saffron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions