Couscous Ratatouille

Prep Time:

10 min

Cook Time:

20 min

Total Time:

30 min

Ratatouille is a delicious hearty vegetable stew originating from Provence, France. Creatively served over a bed of couscous, you have a meatless meal in 30 minutes!

Ingredients

1 package (10 ounces) Near East Couscous Mix - Original
1 large green bell pepper, chopped into 1/2-inch pieces
3 teaspoons olive oil, divided
1 small eggplant, peeled and chopped into 1/2-inch pieces (about 4 cups)
1 medium onion, chopped
2 cloves garlic, minced
1 can (14-1/2 ounces) chopped tomatoes, undrained
1 can (15 ounces) garbanzo beans, rinsed and drained
2 tablespoons chopped fresh basil

How to make it

1

Prepare couscous according to package directions, adding 1 teaspoon of the olive oil and add green pepper when adding water.
2

Meanwhile, in large non-stick skillet, heat remaining 2 teaspoons of olive oil over medium-high heat. Add eggplant, onion and garlic; cook 5 minutes, stirring frequently, or until eggplant is lightly browned.
3

Stir in tomatoes. Cover; simmer over low heat 15 minutes, stirring once.
4

Stir in garbanzo beans and basil. Cover; remove from heat. Let stand 5 minutes.
5

Serve vegetable mixture over bed of couscous.