Ratatouille & Whole Wheat Couscous

Challenge Recipe #1

When researching recipes with eggplant, boring old eggplant parmesan flooded my google page. Ratatouille, however, stuck out. I have to admit I have never really known what ratatouille was, other than a Disney movie (I always assumed it was pasta). I was pleasantly surprised to see how healthy and easy it is! Pairing the veggies with whole wheat couscous was a quick-cooking and easy accompaniment. I made my own rendition to make a solo portion, and was thrilled to find how delicious and savory this dish is. Another plus- all of the recipes were in my fridge or my penniless pantry!

Ratatouille & Whole Wheat Couscous

Serves 1 (generously!)

- 1 tablespoon olive oil

- 1/3 red bell pepper, diced

- 1/2 yellow onion, diced

- 1/2 - 1/3 eggplant, diced    *Depending on size of eggplant

- 1/2 zucchini, diced

- 1 clove garlic, minced

- 1 plum tomato, diced

- 1/2 teaspoon italian seasoning

- Pinch of salt

- Pinch of red pepper flakes

- 1-2 tablespoons chicken broth

- 1 tablespoon chopped parsley

- 1/3 cup whole wheat couscous

- 1/3 cup water

- Pinch of salt

1. In a large saucepan, heat one tablespoon olive oil over medium-high heat. Sauté pepper and onion for 5 minutes or until brown. Add eggplant and zucchini and cook for another 5 minutes or until brown. Add garlic and tomato and cook for 2 minutes. Add seasoning, cook one more minute, stirring. Add chicken broth to the saucepan and scrape up brown bits from the bottom on the pan. Cover with the lid, turn the heat down to medium-low and cook for 10 minutes. 

2. In a smaller pot, bring water to a boil and add a pinch of salt. Once boiling, add couscous and stir. Cover the pan and remove it from the heat. Without opening the lid or stirring the couscous, cook for 5 minutes. Fluff with a fork.

3. Top the couscous with the ratatouille and top with chopped parsley (or basil if available) and enjoy!