Ingredient quantities update automatically. Cook and prep times use this recipe’s scaling mode: mild.
Scaling note: Larger batches benefit from a wide casserole pan.
Ingredients
- 1 aubergine, diced
- 2 courgettes, sliced
- 2 peppers, chopped
- 1 onion, sliced
- 3 cloves garlic
- 400 g tinned tomatoes
- 1 tbsp olive oil
- 250 g couscous
- 300 ml vegetable stock
- 10 g parsley, chopped
Method
- Cook onion, garlic and vegetables in oil until starting to soften.
- Add tomatoes and simmer until rich and jammy.
- Pour hot stock over couscous, cover and stand for 5 minutes.
- Fluff couscous with parsley and serve with ratatouille.
AI recipe note
This recipe was created with AI assistance and reviewed for clarity. Please use normal food safety checks and personal judgement when cooking.