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
•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
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
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.
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.
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.
4
- Reduce the heat of the pan to medium-high.
- Add the paprika, chopped 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.
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 parsley and a pinch of pepper.
