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🍽️ Romanesco Ratatouille with Couscous

342 kcal · 30 min · 4 servings

Ingredients

• 1 Romanesco
• salt
• 1 eggplant
• 1 white vegetable onion
• 5 tomatoes
• 2 garlic cloves
• 2 tbsp olive oil
• pepper (coarsely ground)
• 100 ml vegetable broth
• 0.5 tsp curry powder
• 200 g couscous
• salt
• 1 tbsp olive oil
• 1 tbsp butter
• fresh herbs (to taste e.g. rosemary, thyme)

Instructions

1. 1. Wash the Romanesco and break it into small florets.
2. 2. Boil the florets in salted water for 2 to 3 minutes until al dente.
3. 3. Drain the vegetables and shock them immediately with cold water.
4. 4. Let the vegetables drain well.
5. 5. Wash the eggplant and cut it into small cubes.
6. 6. Peel the onion and chop it finely.
7. 7. Wash the tomatoes and halve them.
8. 8. Scoop the flesh away from the seeds with a spoon and puree it.
9. 9. Cut the remaining tomato flesh into small pieces.
10. 10. Peel the garlic cloves and chop them finely.
11. 11. Prepare the couscous according to the package instructions.
12. 12. Let the couscous swell.
13. 13. Heat olive oil in a deep pan.
14. 14. Fry garlic, onions, and eggplant over medium to high heat.
15. 15. Season the mixture with salt and pepper.
16. 16. Add the tomato pieces and the tomato puree.
17. 17. Pour in the vegetable broth.
18. 18. Bring the sauce to a boil.
19. 19. Add the Romanesco florets and warm them through briefly.
20. 20. Season the dish with salt and pepper to taste.
21. 21. Fluff the couscous gently with a fork.
22. 22. Fill the couscous into deep plates.
23. 23. Place the Romanesco ratatouille on top.
24. 24. Sprinkle the dish with a little curry powder.
25. 25. Garnish with fresh herbs if desired.

Nutrition per serving

• kcal: 342
• Protein: 12 g · Fett/Fat: 12 g · Carbs: 45 g