I love the texture of pearled couscous and it's high in protein. When added to this ratatouille, it becomes hearty like a stew, full of fresh vegetables with a little kick of spice. And if you don't top it with cheese, it's vegan! It is one of my most favorite dishes.
Traditional ratatouille usually also has eggplant- but my husband doesn't care for it, and I know a lot of people don't either, so I left it out of this recipe. But you can add it in while you cook the zucchini and peppers if you want to use it. I recommend skinning it first.
Pearl/Israeli Couscous- 1 1/3 cups dry (or a whole box)
Chopped Tomatoes- 2 cups or 1 can
Bell Pepper-1, chopped
Onion- 1 large, chopped
Garlic Cloves- 3, minced
Parsley- to taste
Oregano- to taste
Cayenne Pepper- dash or to taste
Pine Nuts- optional, to top
Prepare couscous according to package directions.
Meanwhile, saute onion 4 minutes over medium heat.
Add zucchini and bell pepper. After about 2 minutes, add garlic and cook until all vegetables are tender. (About another 5-6 minutes.)
Add tomatoes and seasonings and simmer 5-10 minutes to really bring out all the flavors. (Can add more tomato sauce to make saucier if you want.) Meanwhile pop pine nuts in oven for 5 minutes.
Add cooked couscous and pine nuts into ratatouille and mix well. Taste and season further if desired.
Top with shredded parmesan cheese, if desired.