What you'll be getting:

Ratatouille with Couscous

Per Serving

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! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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