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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!
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Couscous Ratatouille

This couscous ratatouille is a delicious vegan medley of vegetables combined with giant couscous, making for a perfect filling quick healthy meal.
Course Dinner
Cuisine French
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 331kcal
Author Neil

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

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

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