Asian Ratatouille with Couscous PRINT
8 PTS + per 1-cup serving:
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
|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|
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.