Carrot and Bean Ratatouille with Herbed Couscous

11 ingredients

40 minutes

315 kcal

This Mediterranean-inspired dish combines the freshness of carrots, tomatoes, beans, eggplant, zucchini, and bell peppers with flavorful herbs and couscous. The ratatouille is a colorful and hearty stew served over herbed couscous, making it a perfect lunch option. The combination of vegetables and herbs creates a harmonious blend of flavors that will leave you satisfied and nourished.

1 medium carrot

2 medium tomatoes

1/2 cup beans

1 small eggplant

1 small zucchini

1/2 medium bell peppers

1/2 cup couscous

2 cloves garlic

2 tablespoons tomato paste

1 tablespoon, chopped basil

1 teaspoon, dried thyme


Chop the carrots, tomatoes, eggplant, zucchini, and bell peppers into bite-sized pieces. Mince the garlic.

2. Cook the Ratatouille

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic. Add the chopped carrots, tomatoes, eggplant, zucchini, bell peppers, and beans to the pan. Stir well to combine. Add the tomato paste, chopped basil, and dried thyme. Season with salt and pepper to taste. Cook the vegetables on medium heat for about 20 minutes, stirring occasionally, until they are tender and the flavors have melded together. The ratatouille should have a thick and rich consistency. Adjust seasoning if needed before serving.

In a separate pot, bring water to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Season with salt and pepper.

4. Assemble and Serve

Serve the ratatouille over the herbed couscous. Garnish with fresh basil leaves. Enjoy your delicious Carrot and Bean Ratatouille with Herbed Couscous!

6. Final tip

For a twist, you can add a sprinkle of feta cheese on top before serving for an extra layer of creaminess and saltiness. Alternatively, you can drizzle some balsamic glaze for a touch of sweetness and acidity.

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