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.