Asian Ratatouille With Couscous Recipes

RATATOUILLE COUSCOUS

Ratatouille Couscous image

Garlic, basil and toasted walnuts flavor this colorful side dish of couscous tossed with cooked eggplant, tomato and green onions.

Provided by My Food and Family

Categories Recipes

Time 26m

Yield Makes 6 servings, about 1/2 cup each.

Number Of Ingredients 9

Ingredients

1 cup chicken broth
2/3 cup couscous, uncooked
1-1/2 cups chopped eggplant
1/3 cup green onion slices
2 cloves garlic, minced
2 Tbsp. PLANTERS Peanut Oil
1 medium tomato, chopped
2 Tbsp. chopped fresh basil
1/2 cup chopped toasted walnuts

Steps:

Bring broth to boil in small saucepan on medium-high heat; remove from heat. Stir in couscous; cover. Let stand 5 min.
Meanwhile, cook and stir eggplant, green onions and garlic in hot oil in large skillet on medium-high heat 5 to 7 min. or until tender. Stir in couscous along with the tomato and basil. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.
Stir in walnuts.

Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

ASIAN RATATOUILLE WITH COUSCOUS

Asian Ratatouille With Couscous image

I served this flavorful side dish with Recipe #408963 at a dinner party. It plated up so elegantly. This is a Ming Tsai recipe that was prepared on the Today show that I just had to try.

Provided by CarolAT

Categories Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil, plus more for drizzling
1 small red onion, 1/4-inch diced
1 Japanese eggplant, 1/2-inch diced, skin on
1 red bell pepper, 1/2-inch, diced
1 large tomatoes, 1/2-inch diced
2 cups whole wheat instant couscous
2 tablespoons soy sauce
3 cups water, boiling
12 -15 basil leaves, ripped
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oik andd onion and eggplant and season with salt and pepper, cook until soft, about 3 minutes.
Add bell pepper and saute until slightly softened, then add tomato, stir and season.
Meanwhile, make couscous: in a large heat-proof bowl, combine couscous, tamari and 2 tablespoons olive oil and season. Pour boiling water over and stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly. allow to steam until couscous is tender, about 5-7 minutes. fluff couscous with the back of a fork and stir in the ripped basil leaves. Check flavor and season if necessary.
To serve, using a ring mold (I used a custard cup), plate couscous in mold on plate and layer ratatouile on top. Unmold and drizzle with more extra virgin olive oil and garnish with the basil sprigs if desired.

Nutrition Facts : Calories 448.5, Fat 7.8, SaturatedFat 1.1, Sodium 521.5, Carbohydrate 81, Fiber 10.7, Sugar 6.6, Protein 14.4

RATATOUILLE WITH COUSCOUS

Ratatouille With Couscous image

I got this recipe also from the WW message boards. I added the couscous so it would keep me full longer. This is a Core recipe if you are following the Core Plan.

Provided by cherij22

Categories Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 teaspoons olive oil
2 garlic cloves, minced
1 large onion, thinly sliced
1 small eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
29 ounces diced tomatoes
2 small zucchini, cut into 1/4 in. slices
2 yellow squash, cut in to 1/4 in. slices
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon thyme
2 tablespoons fresh parsley

Steps:

.In a 4 quart non stick pot heat oil over med. heat. Add onions & cook, stirring occasionally until softened. Add garlic, cook additional 2-3 minutes.
Add eggplant, stir until coated with oil. Add peppers, stir to combine.
Cover & cook for 10 minute stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs, mix well. Cover & cook over low heat about 15 minute or until eggplant is tender but not too soft.

Nutrition Facts : Calories 122.5, Fat 3.7, SaturatedFat 0.6, Sodium 312.4, Carbohydrate 22.4, Fiber 7.3, Sugar 11.5, Protein 4

ASIAN-STYLE COUSCOUS

Asian-Style Couscous image

Make and share this Asian-Style Couscous recipe from Food.com.

Provided by brokenburner

Categories Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

vegetable oil or cooking spray
1/2 scallion, sliced
1 1/2 cups water
2 tablespoons soy sauce
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8-1/4 teaspoon cayenne pepper
1 cup couscous, uncooked

Steps:

Coat bottom of pot with oil or cooking spray. Heat over medium-high flame until hot. Add scallions and saute until tender. Add water and next five ingredients. Bring to a boil. Remove from heat. Add couscous to pan. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Serve warm.

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