Couscous With Spicy Ratatouille |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Never tried this, but am posting for safe keeping and nutritional info. Tell me how you like it. Ingredients:
1 cup couscous |
2 eggplants, diced |
3 zucchini, diced |
2 medium onions, chopped |
2 red bell peppers |
1 yellow bell pepper |
1 chopped tomato |
3 garlic cloves, crushed |
3 tablespoons olive oil |
1 tablespoon tomato puree |
1 teaspoon dried thyme |
salt and pepper |
1/2 teaspoon cumin |
1 teaspoon cayenne or 1 teaspoon powdered paprika |
1 glass white wine |
Directions:
1. In a large pan, fry the onion with the garlic in the oil for 5-6 minutes.
2. Deseed and chop the bell peppers, add to the pan and cook for 4-5 minutes more.
3. Next add eggplant, zucchini, salt and pepper, spices, and thyme.
4. Cook for 1-2 minutes with tomato puree.
5. Add white wine or broth and cook for another 2-3 minutes.
6. Add tomatos and simmer for 10-12 minutes or until vegetables are tender but not too soft.
7. Prepare the couscous according to package directions, then fluff with a fork.
8. Serve vegetables over a bed of couscous.
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