Ratatouille with Couscous

This quick Mediterranean is a healthy option for any week night meal. Packed with flavor, and filling. To make it gluten free substitute the couscous with quinoa. If you are oil-free, use water or broth in place of oil.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a saute pan. Start with the chopped onion, cook until just soft. Add in the red pepper and garlic, saute for 3 to 5 minutes. Next, add the spices and combine. Pour in the white wine to deglaze. Once the wine has cooked down add in the diced tomatoes, zucchini and yellow squash. Finish with a cup of broth. Cover and let simmer while you make the couscous.

Step 2

To make the couscous, bring broth and oil to a boil. Once boiling turn off the heat, pour in the couscous, stir and cover for 5 minutes.

Step 3

Once couscous is done, add to the vegetables, stir to combine. Garnish with fresh parsley and/or basil. Can be served warm or at room temperature.