RATATOUILLE COUSCOUS
Garlic, basil and toasted walnuts flavor this colorful side dish of couscous tossed with cooked eggplant, tomato and green onions.
Provided by My Food and Family
Categories Recipes
Time 26m
Yield Makes 6 servings, about 1/2 cup each.
Number Of Ingredients 9
Steps:
- Bring broth to boil in small saucepan on medium-high heat; remove from heat. Stir in couscous; cover. Let stand 5 min.
- Meanwhile, cook and stir eggplant, green onions and garlic in hot oil in large skillet on medium-high heat 5 to 7 min. or until tender. Stir in couscous along with the tomato and basil. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.
- Stir in walnuts.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
RATATOUILLE
This terrific dish is loaded with succulent Mediterranean vegetables.
Provided by LYNETTE MARIE
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g
RATATOUILLE
This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 3 quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
- Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
- Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.
Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g
WHOLE WHEAT ISRAELI COUSCOUS WITH RATATOUILLE, MOZZARELLA AND BALSAMIC VINAIGRETTE
Provided by Bobby Flay
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
- Preheat a grill to medium-high heat.
- Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
- Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.
RATATOUILLE
Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce. Recipe yields 4 generous or 6 more modest servings.
Provided by Cookie and Kate
Categories Stew
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
- To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
- On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with 1/4 teaspoon of the salt, and set aside.
- On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
- Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
- Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
- Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
- Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
- Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
- Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add 1/4 teaspoon more) and black pepper.
- Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille's flavor improves as it cools. It's even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 generous serving, Calories 290 calories, Sugar 16.8 g, Sodium 441.4 mg, Fat 18.7 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 30.7 g, Fiber 10.1 g, Protein 6 g, Cholesterol 0 mg
GRILLED TUNA WITH GRILLED RATATOUILLE COUSCOUS AND DECONSTRUCTED PESTO
Steps:
- Toast 1/2 cup of the couscous in a dry skillet over medium heat. Bring the vegetable stock to a boil, stir in the toasted and untoasted couscous and some salt, cover, and simmer until the couscous is cooked and the stock absorbed, about 8 minutes. Remove from the heat, fluff with a fork, and set aside.
- Heat the grill to medium-high. Brush the eggplant, zucchini, yellow squash and red onion with canola oil, season with salt and pepper and grill until both sides are charred and the vegetables tender. Remove, cool slightly, and cut into large chunks.
- Toss the tomatoes with canola oil, season with salt and pepper and grill in the grill basket until they are just lightly charred.
- Brush the tuna steaks with canola oil, season with salt and pepper and grill until golden-brown and medium-rare, about 2 minutes per side.
- Put the chopped vegetables in a large bowl. Add the couscous, basil, pine nuts, garlic, Parmesan, 1/4 cup olive oil, lemon zest and juice. Season with salt and pepper and gently toss.
- Slice the tuna into thick slices. Mound the couscous on a platter, arrange the tuna on top and drizzle with additional olive oil. Garnish with whole basil leaves.
EASY RATATOUILLE COUSCOUS
This recipe for Roasted Ratatouille Couscous is such a simple weeknight dinner, full of fresh summer vegetables including zucchini, eggplant, red peppers, and cherry tomatoes. Flavored with fresh herbs and roasted garlic, it's a new take on a vegan grain salad the whole family can enjoy. Packs well for a picnic, too!
Provided by Emily
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Begin by preparing your vegetables. Slice eggplant into 1/2 inch cubes and place in a colander in the sink. Salt heavily and let sit for 5 minutes (this will draw out some bitterness). Rinse off the salt and set aside. Preheat your oven to 400 degrees F.
- Wash all produce and continue your chopping with the zucchini, peppers, cherry tomatoes, and red onion, all into similarly-sized small pieces. Spread everything (including your reserved eggplant) out across two lined baking sheets, making as even of a layer as possible. Add four (in-peel) garlic cloves to sheet. Heavily sprinkle dried herbs, salt, and pepper across the two sheets. Spread olive oil across both and mix to coat.
- Roast vegetables for 20 minutes, until evenly golden brown. Be careful to watch for signs of burning. While vegetables are roasting, begin making your couscous.
- In a skillet, heat olive oil over medium and add dry couscous. Stir and toast until golden brown, 5-7 minutes. Meanwhile, add 2.25 cups of water to a small pot and bring to a boil. Once boiling, add 1/2 tsp kosher salt and toasted couscous. Turn heat to medium, cover, and let cook for 12-15 minutes until most or all of the water has boiled off. Drain if needed and set aside.
- Once your vegetables are done roasting, remove from the oven and carefully pick off the garlic cloves, which have now roasted. Press the garlic out of the skin and spoon onto the rest of the vegetables. It should have a very smooth texture. Spoon everything into a large serving bowl and stir. Combine with cooked couscous and top with fresh parsley, to garnish.
Nutrition Facts : ServingSize One sixth of recipe, Calories 235 calories, Sugar 6.1 grams, Sodium 107.6 milligrams, Fat 9.9 grams, SaturatedFat 1.4 grams, UnsaturatedFat 8.5 grams, TransFat 0 milligrams, Carbohydrate 32.7 grams, Fiber 3.2 grams, Protein 5.4 grams, Cholesterol 0 milligrams
ASIAN RATATOUILLE WITH COUSCOUS
I served this flavorful side dish with Recipe #408963 at a dinner party. It plated up so elegantly. This is a Ming Tsai recipe that was prepared on the Today show that I just had to try.
Provided by CarolAT
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oik andd onion and eggplant and season with salt and pepper, cook until soft, about 3 minutes.
- Add bell pepper and saute until slightly softened, then add tomato, stir and season.
- Meanwhile, make couscous: in a large heat-proof bowl, combine couscous, tamari and 2 tablespoons olive oil and season. Pour boiling water over and stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly. allow to steam until couscous is tender, about 5-7 minutes. fluff couscous with the back of a fork and stir in the ripped basil leaves. Check flavor and season if necessary.
- To serve, using a ring mold (I used a custard cup), plate couscous in mold on plate and layer ratatouile on top. Unmold and drizzle with more extra virgin olive oil and garnish with the basil sprigs if desired.
Nutrition Facts : Calories 448.5, Fat 7.8, SaturatedFat 1.1, Sodium 521.5, Carbohydrate 81, Fiber 10.7, Sugar 6.6, Protein 14.4
RATATOUILLE WITH COUSCOUS
I got this recipe also from the WW message boards. I added the couscous so it would keep me full longer. This is a Core recipe if you are following the Core Plan.
Provided by cherij22
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- .In a 4 quart non stick pot heat oil over med. heat. Add onions & cook, stirring occasionally until softened. Add garlic, cook additional 2-3 minutes.
- Add eggplant, stir until coated with oil. Add peppers, stir to combine.
- Cover & cook for 10 minute stirring occasionally to keep vegetables from sticking.
- Add tomatoes, zucchini, and herbs, mix well. Cover & cook over low heat about 15 minute or until eggplant is tender but not too soft.
Nutrition Facts : Calories 122.5, Fat 3.7, SaturatedFat 0.6, Sodium 312.4, Carbohydrate 22.4, Fiber 7.3, Sugar 11.5, Protein 4
More about "ratatouille with couscous food"
COUSCOUS RATATOUILLE - NEILS HEALTHY MEALS
From neilshealthymeals.com
Reviews 12Category DinnerCuisine FrenchTotal Time 1 hr
SAUSAGE RATATOUILLE WITH COUSCOUS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (2)Category EntreeServings 5Total Time 45 mins
- In 12-inch skillet, heat oil over medium heat. Add sausage links; cook and stir until browned on all sides. Remove from skillet; set aside. Add onion, carrot and garlic to skillet; cook and stir until onion becomes translucent. Stir in zucchini, parsley and basil. Cook 2 to 3 minutes, stirring occasionally. Stir in salt, pepper and tomatoes.
- Return sausages to skillet. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 to 25 minutes, stirring occasionally, until liquid is reduced by half and meat thermometer inserted in center of sausages reads 160°F. Stir in beans. Cook until thoroughly heated.
- Meanwhile, in 2-quart saucepan, make couscous with amounts of butter and water as directed on box.
- To serve, fluff couscous; spoon around sides of large serving dish. Spoon tomato-vegetable mixture into center; arrange sausages over top. Sprinkle with Parmesan cheese.
COUSCOUS WITH RATATOUILLE - NDTV FOOD
From food.ndtv.com
5/5 (7)Category MainServings 2Total Time 30 mins
RATATOUILLE FISH EN PAPILLOTE RECIPE - CHATELAINE.COM
From chatelaine.com
2.9/5 (18)Total Time 35 minsCategory RecipesCalories 330 per serving
RECIPE FOR OVEN-ROASTED RATATOUILLE WITH COUSCOUS - THE ...
From boston.com
RATATOUILLE COUSCOUS SALAD – VEGALICIOUS RECIPES
From vegalicious.recipes
ROASTED RATATOUILLE WITH PEARL COUSCOUS - THE FRENCH BARN
From french-barn.com
RATATOUILLE COUSCOUS WITH BALSAMIC GLAZE RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine FrenchCategory MainsServings 4Total Time 35 mins
- Heat half the oil in a large frying pan over medium-high heat. Cook onion, eggplant, zucchini and capsicum, in batches, for 6 minutes or until golden and just tender, adding remaining oil, if required.
- Meanwhile, place couscous and 2 cups boiling water in a medium heatproof bowl. Cover and stand for 5 minutes or until couscous is tender. Fluff couscous with a fork.
- Return vegetables to pan. Add garlic and tomato, then cook for 1 minute or until garlic is fragrant. Remove from heat. Stir in couscous, basil and parsley. Serve drizzled with balsamic glaze.
SPICY SMOKY RATATOUILLE CASSEROLE RECIPE - TORI AVEY
From toriavey.com
5/5 (7)Total Time 4 hrs 30 minsCategory Main CourseCalories 134 per serving
- It's important to have your vegetables chopped, sliced and fully prepared before you begin. There are a few different ways to roast the peppers -click here for options. With this dish I usually throw them directly on the burner of my gas stove and let them cook until the skin chars and blisters. With tongs, carefully turn the peppers so that they roast evenly on all sides. The peppers are done roasting when they are soft and starting to collapse.
- Transfer the roasted peppers to a large mixing bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 15 minutes. You can also steam them in a paper bag if you prefer.
- While the peppers are steaming, prepare and chop the rest of your ingredients. The Roma tomatoes, zucchini, Japanese eggplant and yellow squash should be sliced very thin, about 1/16 in thickness. This is best done with a sharp serrated knife or a mandoline. It does take a bit of time, but the result is totally worth it.
- Once your peppers have finished steaming, peel off the skin and remove the seeds and ribs under cool running water. Roughly chop the peeled peppers and set aside.
WHAT TO SERVE WITH RATATOUILLE: 6 BEST SIDE DISHES ...
From recipemarker.com
- Steak. Meat-lovers will definitely rejoice upon seeing steak on this list. After all, there are tons of steak options to choose from. From the tenderloin to the rib-eye, to the flank steak, there is no shortage of beefy goodness you can enjoy.
- Lamb. Another hearty main dish that goes well with ratatouille is lamb. As a matter of fact, this is considered one of the most popular pairings in the region.
- Fish or Chicken. For a much lighter meal, try grilled fish or chicken. Not only are they filling, but they also have less fat compared to beef or lamb.
- Crusty Bread. Soak up all the wonderful juices of ratatouille with some trusty crusty bread. Some ciabatta, buttermilk biscuits, sourdough, or some French bread stand well against the stew.
- Rice. Rice is a perennial staple for many households. Serving ratatouille atop a steaming serving of rice will hit the spot. Plain rice will do the job.
- Egg Noodles. Complement the rich and hearty ratatouille by pairing it with an equally comforting dish, egg noodles. They are quick to make and absorb the juices in ratatouille.
ROASTED RATATOUILLE COUSCOUS - THE WASHINGTON POST
From washingtonpost.com
4/5 (1)Servings 12Is Accessible For Free TrueCalories 203 per serving
RUSTIC RATATOUILLE RECIPE WITH BROCCOLI, CAULIFLOWER, AND ...
From godairyfree.org
Cuisine FrenchCategory EntreeServings 6-8Total Time 1 hr 20 mins
CHICKPEA RATATOUILLE AND COUSCOUS (VEGAN ... - EASY PEASY ...
From easypeasyfoodie.com
5/5 (4)Total Time 30 minsCategory Main CoursePublished 2015-07-02
OVEN-ROASTED RATATOUILLE WITH COUSCOUS | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Middle EasternCategory SideServings 4Total Time 1 hr 30 mins
VEGETABLE RATATOUILLE WITH RAISIN CAULIFLOWER COUSCOUS - O ...
From oliveyourlife.org
5/5 (1)Category Main Course, Side DishCuisine Coneinental, French, VegetarianTotal Time 2 hrs 25 mins
WHAT TO SERVE WITH RATATOUILLE (16 ... - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
Category Side DishesPublished 2020-08-20Estimated Reading Time 6 mins
COUSCOUS RATATOUILLE | NEAREAST.COM
From neareast.com
100% (100)Servings 4Cuisine MeatlessCalories 1564 per serving
RATATOUILLE IN A TERRINE - TIPIAK
From tipiak.com
5/5 (1)Servings 4-6
RECIPE PARMESAN COUSCOUS AND RATATOUILLE WITH OLIVES ...
From joybauer.com
Estimated Reading Time 2 mins
TOFU RATATOUILLE WITH COUSCOUS | FOOD TO LOVE
From foodtolove.co.nz
Cuisine FrenchCategory Workday Lunches, Midweek DinnerServings 4Total Time 30 mins
RATATOUILLE COUSCOUS WITH SAFFRON - FOOD AND WINE
RATATOUILLE WITH GRILLED PORTOBELLO MUSHROOM AND COUSCOUS ...
From kiranamgreene.com
COMMENTS ON: ROASTED RATATOUILLE WITH PEARL COUSCOUS
From french-barn.com
RATATOUILLE WITH COUSCOUS RECIPES
From tfrecipes.com
RATATOUILLE
From miele.com
WHAT TO SERVE WITH RATATOUILLE
From kitchendivas.com
COUSCOUS RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
CURRY RATATOUILLE AND COUSCOUS (BOWL) - KOPPERT CRESS
From koppertcress.com
ASIAN RATATOUILLE WITH COUSCOUS - TODAY.COM
From today.com
SAVORY SUMMER RATATOUILLE WITH COUSCOUS
From foodreference.com
SAUSAGE RATATOUILLE WITH COUSCOUS RECIPE
From crecipe.com
RATATOUILLE COUSCOUS RECIPES
From tfrecipes.com
WILD SOCKEYE SALMON FILLETS WITH LEMON-ALMOND COUSCOUS AND ...
From seabear.com
RATATOUILLE WITH COUSCOUS; A BIT OF A VEGETABLE STEW ...
From michellenstar.wordpress.com
MEDITERRANEAN FOOD
From bangkokgrandmakitchen.com
ABOUT RATATOUILLE | IFOOD.TV
From ifood.tv
SAUSAGE RATATOUILLE WITH COUSCOUS PILLSBURY.COM RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love