Ratatouille With Couscous Recipes

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ASIAN RATATOUILLE WITH COUSCOUS



Asian Ratatouille With Couscous image

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

2 tablespoons extra virgin olive oil, plus more for drizzling
1 small red onion, 1/4-inch diced
1 Japanese eggplant, 1/2-inch diced, skin on
1 red bell pepper, 1/2-inch, diced
1 large tomatoes, 1/2-inch diced
2 cups whole wheat instant couscous
2 tablespoons soy sauce
3 cups water, boiling
12 -15 basil leaves, ripped
kosher salt, to taste
fresh ground black pepper, to taste

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

WHOLE WHEAT ISRAELI COUSCOUS WITH RATATOUILLE, MOZZARELLA AND BALSAMIC VINAIGRETTE



Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette image

Provided by Bobby Flay

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup balsamic vinegar
Kosher salt and freshly ground black pepper
3/4 cup olive oil
1 Japanese eggplant, halved lengthwise
1 yellow squash, sliced 1/4-inch thick lengthwise
1 red bell pepper, stemmed, seeded and quartered
1 yellow bell pepper, stemmed, seeded and quartered
1 zucchini, sliced 1/4-inch thick lengthwise
2 cups Israeli couscous
1 pint grape or cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
2 tablespoons fresh oregano leaves
1 pound fresh mozzarella, finely diced
1/4 cup fresh parsley leaves

Steps:

  • Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
  • Preheat a grill to medium-high heat.
  • Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
  • Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.

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