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:
Calorie Smart
•Quick
•Family Friendly
•Veggie
Allergens:
Wheat
•Milk
•Celery
•Sulphites
The quantities provided above are averages only.
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)
20 grams
Basil
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)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
•Pot
•Lid
Cooking Steps
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.
