How to make Couscous with Ratatouille by Chef Charles Jayakumar & Chef Jagadish Purushottam!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor with fewer calories.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced eggplant and zucchini; sauté until softened, about 5-7 minutes.

Incorporate chopped bell peppers and tomatoes; cook until the mixture thickens, about 10 minutes.

Season with salt, black pepper, basil, and thyme; stir well and remove from heat.

In a separate pot, bring vegetable broth to a boil.

Stir in couscous, cover, and remove from heat; let sit for 5 minutes.

Fluff couscous with a fork and drizzle with lemon juice.

Serve couscous topped with the ratatouille mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens