|Ratatouille (Vegetable Stew) with Couscous
1 Vidalia Sweet Onion, small diced
1 clove garlic, minced
3 tablespoons olive oil
1⁄2 pound Roma Tomatoes, cored and rough chopped
1 green bell pepper, small diced
1 medium eggplant, small diced
1 large zucchini, thin sliced
1 large yellow squash, thin sliced
1 teaspoon each: oregano, basil, and thyme or 3
teaspoons Italian Seasoning
Ground Black Pepper
1 1⁄2 cups Israeli couscous, cooked
1 1⁄2 cups chicken stock or 1 bouillon cubed dissolved
in 1 1⁄2 cups water
Heat the oil in a large sauté pan and allow small wisps
of smoke to form then add onions sauté until translucent
then add garlic.
Add tomatoes and allow to simmer for 10 minutes.
Bring stock to a boil then add couscous turn off heat
and remove pan from stove.
Add remaining vegetables and herbs to tomato mixture
stir and cover.
Allow vegetables to cook for 5 minutes.
Now add salt and pepper to taste.
Divide couscous equally between 4 plates forming a ring
in each plate of couscous then spoon ratatouille mixture
in the middle.