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Asian Ratatouille with Couscous PRINT
8 PTS + per 1-cup serving:
Calories: 337
Total Fat: 8 g
Sat. Fat: 1 g
Carbs: 59 g
Fiber: 13 g
Sugars: 6 g
Protein: 11 g
Sodium: 204 mg
Cholesterol: 0 mg
Ingredients
| Olive oil cooking spray | |
| 1 | small red onion, cut into ¼-inch dice |
| 1 | Japanese eggplant, skin left on, cut into ½-inch dice |
| Sea salt and fresh ground black pepper, to taste | |
| 1 | red bell pepper, cut into ½-inch dice |
| 1 | medium zucchini, cut into ½-inch dice |
| 12 | oz whole-wheat instant couscous (2 cups) |
| 2 | tbsp organic tamari |
| 2 | tbsp extra-virgin olive oil, plus more for drizzling, divided |
| Juice ½ lemon | |
| 3 | cups boiling water |
| 12 to 15 | Thai basil leaves, torn |
Directions
Lightly mist a nonstick sauté pan with cooking spray and set over medium-high heat. Add onion and eggplant and season with salt and black pepper. Cook until soft, about 3 minutes. Add bell pepper and sauté until slightly softened, then add zucchini. Stir and season with salt and black pepper.
Meanwhile, prepare couscous: In a large heat-proof bowl, combine couscous, tamari, 2 tbsp oil and lemon juice and season with salt and black pepper. Pour boiling water over mixture and stir quickly to blend; immediately cover bowl with plastic wrap, sealing tightly. Allow mixture to steam until couscous is tender, about 5 to 7 minutes. Fluff couscous with the back of a fork and stir in basil.
To serve, plate couscous and layer ratatouille over top, dividing evenly.
Drizzle with oil and garnish with basil, if desired.
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