1 cup whole-wheat couscous
2 tsp olive oil
½ cup chopped onion
2 cloves garlic, minced
8 ounces tempeh, cubed
2 cups cubed eggplant
2 cups cubed zucchini
1 red bell pepper, seeded and diced
1 tsp dried thyme
1 29-ounce can diced tomatoes
1 bay leaf
¼ cup chopped fresh basil
Salt and pepper to taste
Directions:
1. Bring 1 ½ cups of water to boil
2. Add couscous, stir and remove from heat, cover and let stand 5 minutes, fluff with a fork
3. In a large skillet heat oil
4. Add onion and garlic and sauté 3-5 minutes, until soft
5. Add tempeh and sauté 2 minutes
6. Add eggplant, zucchini and red pepper, sauté 5 minutes, until vegetables are soft
7. Add thyme, tomatoes and bay leaf and bring to a boil
8. Reduce heat, simmer uncovered for 10 minutes, until liquid reduces and mixture becomes thick
9. Remove from heat, remove bay leaf and stir in basil
10. Season to taste with salt and pepper
Servings: 4 (1 cup ratatouille, ¾ cup couscous)
Calories: 420
Fat: 9g
Carbohydrates: 69g
Fiber: 13g
Protein: 21g
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