Speedy Ratatouille
with couscous and Greek style cheese
Feel like eating something fancy but don't want to spend all evening in the kitchen? This speedy ratatouille is ready in a flash but still filled with flavour—and looks great on the plate!
Tags:
Under 650 calories
•Quick
•Veggie
Allergens:
Wheat
•Milk
•Celery
•Sulphites
•Mustard
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Bell Pepper
1 piece
Aubergine
100 g
Couscous
(Contains Wheat May be present Soya)
5 g
Parsley
1 pack
Chopped Tomato with Onion & Garlic
100 g
Greek Style Cheese
(Contains Milk)
1 sachet
Vegetable Stock
(Contains Celery)
2 sachet
Balsamic Glaze
(Contains Sulphites)
2 sachet
Paprika
(Contains Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kcal)484 kcal
Energy (kJ)2023 kJ
Fat15 g
of which saturates9.6 g
Carbohydrate67.8 g
of which sugars24.9 g
Dietary Fiber2.7 g
Protein18.9 g
Cholesterol0 mg
Salt5.11 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
Instructions
1
- Pour 200ml water (500ml for 4p) into a medium pot along with the stock powder.
- Bring to the boil.
- When boiling, remove from the heat, stir in the couscous and pop a lid on the pot.
- Leave aside, covered, for 8-10 mins or until ready to serve.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Trim the aubergine, then cut into roughly 2cm pieces.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Roughly tear the basil leaves.
3
- Place a large pan over high heat with a good glug of oil.
- Once hot, fry the aubergine and pepper until charred, 7-9 mins.
- Season with salt and pepper.
TIP: By stirring only every so often you'll allow the veg to pick up a nice colour.
4
- Reduce the heat of the pan to medium-high.
- Add the paprika, chopped tomato, ½ tsp sugar (double for 4p), and half the torn basil.
- Cover and simmer for 5-7 mins.
- Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt, pepper and sugar.
5
- Once everything is ready, fluff up the couscous with a fork.
- Crumble the Greek style cheese into small pieces.
6
- Serve the ratatouille on a bed of fluffy couscous.
- Top with the crumbled Greek style cheese.
- Drizzle over a little balsamic glaze.
- Finish with a sprinkling of torn basil and a pinch of pepper.