THE CORVALLIS CARROT
What you'll be getting:
Ratatouille with Couscous
150 g tomatoes (tossed with balsamic vinegar, avocado oil, herbs de Provence, tarragon, garlic, salt, and pepper)
150 g veggies (zucchini, eggplant, onions, carrots tossed in oil, salt, and pepper)
3/8 c couscous*
1 T avocado oil
*quinoa used for gluten-free diets
Equipment needed: a pot of water (use .5 c of water per serving of couscous), pan
In a pan, large enough to hold all of the veggies, add the oil and heat on high heat.
After 5 minutes the veggies will have started to take on a little color.
Add the veggies and sautee for 5 minutes.
Cover the ratatouille and cook on medium heat for 15 minutes.
Add the tomatoes and lower the temperature.
When the timer has 6 minutes left, start boiling the water for the couscous. As soon as it reaches a full boil add the couscous, stir, cover with a lid and remove from the heat. Set a timer for 5 minutes. The steam will cook the couscous, do not remove the lid before 5 minutes has passed.
If you have quinoa, cook on a low simmer for 15 minutes. You can start it as soon as you cover the ratatouille.
After 5 minutes, the couscous will be ready, stir it around a bit to fluff it up.
Plate the couscous and top with the ratatouille. From start to finish this dinner takes 20 minutes. Enjoy!