Compositions for Dining

Ratatouille Couscous

Authored by: Schlepper
Estimated Cost: $15
Difficulty: Moderate
Suggested Beverage: Gewürztraminer, Chenin Blanc
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Side Dish
Cuisine French
Servings 6 people
Calories 222

Equipment and Supplies


  • 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
  • cups vegetable stock


  • 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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