Carrot and Bean Ratatouille with Herbed Couscous

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

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.

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

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.