Couscous Ratatouille

This couscous ratatouille is a delicious vegan medley of vegetables combined with giant couscous, making a perfectly filling quick healthy meal. It's ideal as a family dinner and easily freezable too! 

Couscous ratatouille is based on the classic French Provençal vegetable stew and all the delicious flavours that go with that.

All I've done is add in some couscous to make it a delicious meal by itself. It's also great as a side, or use it as a filler for wraps or baked potatoes.

You'll find this an easy couscous ratatouille recipe as well as being budget friendly.

This recipe is pretty much a one pot recipe where all the vegetables are cooked in one pan.

The couscous is cooked in another pan, but that's it. Then it's added to the vegetables.

You can also be sure you’re getting a good dose of your daily recommended nutritional intake from this healthy recipe!

Plus, not only is this ratatouille extremely healthy and low calorie but you'll find the smell of it whilst it's cooking intoxicating!

Couscous Ratatouille Is Perfect For Vegan January

Firstly, Happy Thanksgiving to all my American friends!

You may want to consider this vegetable based recipe after all that turkey! Ha ha! 😉

Anyway, so, you may recall that I mentioned in a post previously that my other half and I are going vegan for January.

Well, this recipe provides an idea of the sort of meals you can expect here on neilshealthymeals, throughout that month.

Still fitting into the usual theme of quick healthy meals, but being vegan!

I must admit that when my other half told me I was going made the suggestion that we should both try a vegan only diet for that month, I had some trepidation.

Not only from a whole load of new meatless meals I’d have to think of, but also that fact of all the other things I might miss, like cheese and my beloved Greek yogurt!

However, I’ve thought about it more clearly now, and, actually going through some of the recipes here on neilshealthymeals, a lot of them can be tailored to be vegan.

This comes from both of us not being huge red meat eaters, preferring white lean meats and / or fish, and a diet largely like the Mediterranean diet with lots of fresh fruit and vegetables.

For instance, I was making a batch of chorizo and lentil stew this week and it occurred to me that it could quite easily be made vegan.

Removing the chorizo meat element, switching the chicken stock for vegetable stock and adding some kidney beans or chickpeas, extra red peppers and a little chilli too. Yum!

It’s going to be an interesting January, and I’ll keep you fully updated here. And, I hope you’ll follow us on our vegan “journey”!

Why You'll Love This Couscous Ratatouille Recipe

• Nutritious: The recipe features a medley of vegetables like courgette, carrot, red pepper, and mushrooms all of which are a rich source of vitamins and minerals.
• Vegan: This is a plant-based dish. It's suitable for those following a vegan diet, offering a hearty and satisfying meal option.
• Quick and Easy To Prepare: Ideal for busy weeknights this is a great healthy meal that doesn't take too long to make.
• Versatile: Ideal for family dinners you can easily use up leftover vegetables or substitute with others you have to hand.
• Mediterranean Influence: Inspired by classic French Provençal cuisine and a little bit of spice too, this dish has lots of flavours that are both comforting and delicious.

Ingredients

• Olive Oil - just use ordinary olive oil cooking oil. No need to use expensive extra virgin olive oil here.
• Red onion - you can also substitute with other types of onion or shallots.
• Garlic Cloves - use fresh, not granules.
• Courgette/Zucchini
• Carrot
• Red Bell Pepper/Capsicum
• Mushrooms - I just use ordinary white mushrooms but you can use whatever you want here.
• Tinned Chopped Tomatoes
• Chilli Paste (optional)
• Freshly Ground Salt And Black Pepper
• Whole Wheat Giant Couscous - I use this type of couscous because it absorbs the flavours well and it bulks up to the dish so that it's a filling meal. It is possible to substitute for other types of couscous if you want.
• Vegetable Stock/Broth
• Freshly Chopped Parsley - I like to use flat leaf parsley for flavour and decoration here. But this is also optional.

See recipe card for quantities.

How To Make This Couscous Ratatouille Recipe

Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this couscous recipe:

1. Gently heat the olive oil in a large pan/casserole pot.
2. Sauté the onion and garlic until softenned.
3. Add the courgette, carrot and red pepper. Stir well and cook.
4. Add the mushrooms, cook stirring together.
5. Add tins of tomatoes, bring to the boil, then turn down to simmer gently. Stir in the chilli paste.
6. While ratatouille is simmering. Cook the whole wheat couscous.
7. Add the cooked couscous to the ratatouille. Stir together well, regularly.
8. Season to taste.
9. Serve garnished with the chopped parsley

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FAQ's

How Many Calories Are In Couscous Ratatouille?

There are 331 calories per serving.

What To Serve With Couscous Ratatouille?

This is a meal in one but you could also serve this with a slice of wholemeal bread, as a side or a filling for a baked potato.

Can I Make This Ahead?

Yes this often tastes better after a few days. Allow it to cool and store it in an air tight container in your fridge for up to 3 days.

How To Reheat?

You can actually eat this cold so it's ideal as a portable snack. Reheat on your stove in a saucepan over a low heat, stirring. Make sure it's thoroughly heated through before serving.

Can You Freeze Couscous Ratatouille?

Yes, you can freeze this recipe. Allow to cool completely first before freezing in an air-tight container. Defrost overnight in the fridge.

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5 from 1 vote

📋 Couscous Ratatouille Recipe

This couscous ratatouille is a delicious vegan medley of vegetables combined with giant couscous, making for a perfect filling quick healthy meal.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Dinner

Cuisine: French

Servings: 4

Calories: 331kcal

Author: Neil

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

If you do click through then thanks for being a part of Neil’s Healthy Meals!

Equipment

• Saucepans
• Kitchen scale
• Chopping board
• Kitchen knives
• Measuring spoons
• Measuring jug
• Peeler
• Garlic press

Ingredients

• 2 tablespoon olive oil
• 1 large red onion diced
• 2 cloves garlic crushed
• 1 courgette sliced thinly zucchini, then slices quartered
• 1 large carrot peeled and diced
• 1 red pepper capsicum, diced
• 250 g white mushrooms sliced
• 2 x 400g (14oz U.S) tins chopped tomatoes
• 1 teaspoon chilli paste optional
• Freshly ground salt and pepper
• 100 g whole wheat giant couscous
• 400 ml vegetable stock
• Freshly chopped flat leaf parsley

Metric - US Customary

Instructions

• Heat the olive oil in a large pan.
• Sauté the onion and garlic for 3 – 4 minutes.
• Add the courgette, carrot, red pepper, combine together well and cook for 3 – 4 minutes.
• Add the mushrooms, cook for 2 minutes, stirring together.
• Add both tins of tomatoes, bring the ratatouille to the boil, then turn down to simmer gently, stir in the chilli paste and allow to cook for about 6 minutes.
• Whilst ratatouille is simmering away, cook the whole wheat couscous in the vegetable stock for approximately 6 minutes, then drain.
• Add the cooked couscous to the ratatouille, cook everything together, stirring the mixture regularly for a further 5 minutes.
• Season to taste with salt and pepper.
• Serve garnished with the chopped parsley

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Nutrition

Calories: 331kcal | Carbohydrates: 51.8g | Protein: 11.4g | Fat: 10.6g | Saturated Fat: 1.5g | Sodium: 72.4mg | Fiber: 9.1g | Sugar: 15.3g | Vitamin A: 2150IU | Vitamin C: 146.9mg | Calcium: 80mg | Iron: 2.3mg

Nutrition Label

Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.

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