Estimated Cost: $15
Difficulty: Moderate
Suggested Beverage: Gewürztraminer, Chenin Blanc
Equipment and Supplies
- 2-quart saucepan
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper, seeds removed and diced
- 1 yellow bell pepper, seeds removed and diced
- 1 red onion, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 1 clove garlic, pressed
- 1 teaspoon ginger, grated
- 1 tablespoon honey
- 8 ounce can tomato puree
- 1 cup fine couscous
- 1¼ cups vegetable stock
Method
- Heat oil in a sauté pan over medium-high heat.2 tablespoons olive oil
- Add peppers, zucchini, eggplant and onion and sauté until crisp-tender.1 red bell pepper, 1 yellow bell pepper, 1 red onion, 1 eggplant, 1 zucchini
- Add garlic, ginger, honey and tomato puree, reduce heat and gently simmer for 10 minutes.1 yellow bell pepper, 1 red onion, 1 clove garlic, 1 tablespoon honey, 8 ounce can tomato puree, 1 teaspoon ginger
- Heat stock to boiling in a small pot. Stir couscous into stock, remove from heat, cover and let stand for 5 minutes or until stock is absorbed.1 cup fine couscous, 1¼ cups vegetable stock
- Fluff couscous with a fork and fold into the ratatouille vegetables. Season with salt and pepper and serve.
Private Notes
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