Speedy Ratatouille
with couscous and Greek style cheese
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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•Chef's Choice•Quick•Family Friendly•Veggie
Allergens:Wheat•Milk•Celery•Sulphites
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredients
Serving amount
2
4
1 piece
Bell Pepper
1 piece
Aubergine
100 g
Couscous
(ContainsWheatMay be presentSoya)20 g
Basil
1 pack
Chopped Tomato with Onion & Garlic
100 g
Greek Style Cheese
(ContainsMilk)1 sachet
Vegetable Stock
(ContainsCelery)2 sachet
Balsamic Glaze
(ContainsSulphites)Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Nutrition Values
per serving
per 100g
Energy (kcal)481 kcal
Energy (kJ)2013 kJ
Fat14.95 g
of which saturates9.53 g
Carbohydrate67.26 g
of which sugars24.55 g
Dietary Fiber2.73 g
Protein18.92 g
Cholesterol0 mg
Salt4.13 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
Utensils
•Pan with Lid
•Pot
•Lid
InstructionsPDF
1
- Add 200ml water (500ml for 4p) and stock to a pot and bring to the boil.
- When boiling, remove from the heat, stir in the couscous and pop a lid on the pot.
- Leave to the side 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
- Add a glug of oil to a large pan on high heat.
- When the oil is hot, fry the aubergine and pepper for 7-9 mins.
- Season to taste with salt and pepper.
TIP: Don't stir too often, you want to allow the veg to char nicely.
4
- Reduce the heat of the pan to medium-high.
- Pour in the chopped tomato and half the torn basil.
- Cover and simmer for 5-7 mins.
- 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 black pepper.