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Speedy Ratatouille

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 unit(s)

Bell Pepper

1 unit(s)

Aubergine

100 grams

Couscous

(Contains Wheat May be present Soya)

1 pack(s)

Chopped Tomato with Onion & Garlic

100 grams

Greek Style Cheese

(Contains Milk)

1 sachet(s)

Vegetable Stock

(Contains Celery)

2 sachet(s)

Balsamic Glaze

(Contains Sulphites)

2 sachet(s)

Paprika

(Contains Mustard)

5 grams

Parsley

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

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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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Pan with Lid
Pot with Lid

Instructions

Roast the Aubergine
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Trim and chop the aubergine into 2cm pieces. Pop the pieces onto a large (lined) baking tray.
  • Drizzle with oil and season with salt and pepper.
  • Toss to coat, then arrange in a single layer.
  • Roast the aubergine until golden brown and soft, 20-25 mins. Turn halfway through.
Make the Couscous
2
  • Meanwhile, 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.

Char the Veg
3
  • While the couscous cooks, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
  • Roughly chop the parsley (stalks and all).
  • Place a large pan over high heat with a drizzle of oil.
  • Once hot, fry the pepper until charred, 5-6 mins.
  • Season with salt and pepper.

TIP: By stirring only every so often you'll allow the pepper to pick up a nice colour.

Simmer the Stew
4
  • Reduce the heat of the pan to medium-high.
  • Add the paprikachopped tomato, ½ tsp sugar (double for 4p), and half the parsley
  • Cover and simmer for 5-7 mins.
  • Once cooked, stir in the roasted aubergine.
  • Season to taste with salt, pepper and sugar, adding a splash of water to loosen the sauce if necessary.
Finishing Touches
5
  • Once everything is ready, fluff up the couscous with a fork.
  • Crumble the Greek style cheese into small pieces.
Garnish and Serve
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 parsley and a pinch of pepper.