with couscous and Greek style cheese
Feel like eating something fancy but don't want to spend all evening in the kitchen? This speedy ratatouille is ready in a flash but still filled with flavour—and looks great on the plate!
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Aubergine
1 unit(s)
Couscous
100 grams
Chopped Tomato with Onion & Garlic
1 pack(s)
Greek Style Cheese
100 grams
Vegetable Stock
1 sachet(s)
Balsamic Glaze
2 sachet(s)
Paprika
2 sachet(s)
Parsley
5 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Trim and chop the aubergine into 2cm pieces. Pop the pieces onto a large (lined) baking tray.
- Drizzle with oil and season with salt and pepper.
- Toss to coat, then arrange in a single layer.
- Roast the aubergine until golden brown and soft, 20-25 mins. Turn halfway through.
- Meanwhile, pour 200ml water (500ml for 4p) into a medium pot along with the stock powder.
- Bring to the boil.
- When boiling, remove from the heat, stir in the couscous and pop a lid on the pot.
- Leave aside, covered, for 8-10 mins or until ready to serve.
TIP: If you're in a hurry you can boil the water in your kettle.
- While the couscous cooks, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Roughly chop the parsley (stalks and all).
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the pepper until charred, 5-6 mins.
- Season with salt and pepper.
TIP: By stirring only every so often you'll allow the pepper to pick up a nice colour.
- Reduce the heat of the pan to medium-high.
- Add the paprika, chopped tomato, ½ tsp sugar (double for 4p), and half the parsley.
- Cover and simmer for 5-7 mins.
- Once cooked, stir in the roasted aubergine.
- Season to taste with salt, pepper and sugar, adding a splash of water to loosen the sauce if necessary.
- Once everything is ready, fluff up the couscous with a fork.
- Crumble the Greek style cheese into small pieces.
- Serve the ratatouille on a bed of fluffy couscous.
- Top with the crumbled Greek style cheese.
- Drizzle over a little balsamic glaze.
- Finish with a sprinkling of parsley and a pinch of pepper.
484
kcal
Energy (kcal)
2023
kJ
Energy (kJ)
15
g
Fat
9.6
g
of which saturates
67.8
g
Carbohydrate
24.9
g
of which sugars
2.7
g
Dietary Fiber
18.9
g
Protein
0
mg
Cholesterol
5.11
g
Salt
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
