Meal, serves 2, 250 cal/serving, 30 minutes
- 1 cup pearl couscous
- 1/2 tsp salt and 1 tsp salt
- 1 medium sized eggplant
- 2 tbs olive oil
- 1 garlic clove, minced
- 1 cup HerbNZest Chive Tomato Cooking Sauce
Bring 1 1/4 cup of water and 1/2 tsp salt to a boil in a small pan. Stir in couscous and lower heat to a simmer, then cover. Let simmer for 10 minutes or until couscous is cooked al dente.
While couscous is preparing, peel eggplant with a potato peeler and chop into matchsticks (thin, 1 inch slices that are ¼ inch thick). In a large pot or wok heat 2 tbs. olive oil over medium heat and sauté garlic for 30 seconds, then add eggplant, salt, and sauce. Sauté together for 10 minutes. Remove ratatouille from heat.
Spoon couscous onto a plate and top with the ratatouille. Season with freshly ground pepper and serve.
- Deboleena Dutta