Ratatouille with Chickpeas and Couscous
Because I am a vegetarian and the rest of my family is not, we are often at odds to come up with a dinner that will make everyone happy. Ratatouille (ra-tuh-TOO-ee) has saved the day more than once. I always make a double batch and freeze the extra in resealable bags. It reheats well in the microwave and is really good on pasta, rice, or whatever starch the rest of your family is eating.
Recipe information
Yield
serves 6
Ingredients
Ratatouille
Couscous
Preparation
Step 1
To prepare the ratatouille: Stem the zucchini and summer squash and slice them into 1/4-inch-thick rounds. Peel the onion and dice it into 1/4-inch pieces. Cut the red and yellow peppers in half, remove the seeds and ribs, and cut the peppers into 1/2-inch pieces. Stem the eggplant and cut it into 3/4-inch pieces.
Step 2
Heat the oil in a large sauté pan over medium heat. Add the zucchini, summer squash, onion, and red and yellow peppers to the pan and cook, stirring occasionally, for 10 minutes. Add the eggplant and cook for 10 minutes, or until the vegetables are almost tender. Stir in the tomatoes and thyme and season with salt and pepper. Drain the chickpeas and add to the pan. Cook for 5 minutes, or until the chickpeas are warm.
Step 3
Meanwhile, prepare the couscous: Place the water and butter in a small saucepan and bring to a boil. Add the couscous, stir quickly, and remove from the heat. Cover, let stand for 5 minutes, and fluff with a fork.
Step 4
Place some of the couscous in the center of each plate and spoon the ratatouille over the top.
