COUSCOUS RATATOUILLE

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COUSCOUS RATATOUILLE

 

1 package (10 ounces) NEAR EAST Original Plain Couscous

1 large green bell pepper, chopped into 1/2-inch pieces

2 tablespoons olive oil

1 small eggplant, peeled and chopped into 1/2-inch pieces (about 4 cups)

1 medium onion, chopped

2 cloves garlic, minced

1 can (14-1/2 ounces) chopped tomatoes, undrained

1 can (15 ounces) garbanzo beans, rinsed and drained

2 tablespoons chopped fresh basil

Grated Parmesan cheese (optional)

 

 

 

 

Prepare couscous according to package directions, except add green pepper when

adding water.

Meanwhile, in large non-stick skillet, heat olive oil over medium-high heat.

Add eggplant, onion and garlic; cook 5 minutes, stirring frequently, or until

eggplant is lightly browned.

Stir in tomatoes. Cover; simmer over low heat 15 minutes, stirring once.

Stir in garbanzo beans and basil. Cover; remove from heat. Let stand 5

minutes.

Serve vegetable mixture over bed of couscous; sprinkle with cheese, if desired.

 

4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

 

Source: Near East Foods

Formatted by Chupa Babi: 03.11.08

 

NUTRITION INFORMATION: 1/4 of recipe.

Calories 510 (Calories from Fat 153); Sodium 300 mg; Total Fat 17 g; Total

Carbohydrates 78 g; Saturated Fat 2 g; Dietary Fiber 9 g; Cholesterol 0 mg;

Protein 16 g.

 

Ratatouille is a delicious hearty vegetable stew originating from Provence,

France. Creatively served over a bed of couscous, you have a meatless meal in 30

minutes!

 

 

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