Asian Ratatouille With Couscous Recipes
RATATOUILLE COUSCOUS
Garlic, basil and toasted walnuts flavor this colorful side dish of couscous tossed with cooked eggplant, tomato and green onions.
Provided by My Food and Family
Categories Recipes
Time 26m
Yield Makes 6 servings, about 1/2 cup each.
Number Of Ingredients 9
Steps:
- Bring broth to boil in small saucepan on medium-high heat; remove from heat. Stir in couscous; cover. Let stand 5 min.
- Meanwhile, cook and stir eggplant, green onions and garlic in hot oil in large skillet on medium-high heat 5 to 7 min. or until tender. Stir in couscous along with the tomato and basil. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.
- Stir in walnuts.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
RATATOUILLE WITH COUSCOUS
I got this recipe also from the WW message boards. I added the couscous so it would keep me full longer. This is a Core recipe if you are following the Core Plan.
Provided by cherij22
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- .In a 4 quart non stick pot heat oil over med. heat. Add onions & cook, stirring occasionally until softened. Add garlic, cook additional 2-3 minutes.
- Add eggplant, stir until coated with oil. Add peppers, stir to combine.
- Cover & cook for 10 minute stirring occasionally to keep vegetables from sticking.
- Add tomatoes, zucchini, and herbs, mix well. Cover & cook over low heat about 15 minute or until eggplant is tender but not too soft.
Nutrition Facts : Calories 122.5, Fat 3.7, SaturatedFat 0.6, Sodium 312.4, Carbohydrate 22.4, Fiber 7.3, Sugar 11.5, Protein 4
ASIAN RATATOUILLE WITH COUSCOUS
I served this flavorful side dish with Recipe #408963 at a dinner party. It plated up so elegantly. This is a Ming Tsai recipe that was prepared on the Today show that I just had to try.
Provided by CarolAT
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oik andd onion and eggplant and season with salt and pepper, cook until soft, about 3 minutes.
- Add bell pepper and saute until slightly softened, then add tomato, stir and season.
- Meanwhile, make couscous: in a large heat-proof bowl, combine couscous, tamari and 2 tablespoons olive oil and season. Pour boiling water over and stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly. allow to steam until couscous is tender, about 5-7 minutes. fluff couscous with the back of a fork and stir in the ripped basil leaves. Check flavor and season if necessary.
- To serve, using a ring mold (I used a custard cup), plate couscous in mold on plate and layer ratatouile on top. Unmold and drizzle with more extra virgin olive oil and garnish with the basil sprigs if desired.
Nutrition Facts : Calories 448.5, Fat 7.8, SaturatedFat 1.1, Sodium 521.5, Carbohydrate 81, Fiber 10.7, Sugar 6.6, Protein 14.4
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