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.

No additional tips available.

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

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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.

Ratatouille Couscous with Saffron

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