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Spicy Moroccan ratatouille
Spicy Moroccan ratatouille
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Spicy Moroccan ratatouille with fluffy couscous - a hearty meatless meal for any day of the week.
Ingredients:
  • 1 red onion, cut into thin wedges
  • 600g butternut pumpkin, peeled, deseeded, cut into 4cm pieces
  • 400g eggplant, cut into 3cm pieces
  • 250g zucchini, sliced into 3cm-thick rounds
  • 75.08 gm olive oil
  • 15.00 gm Moroccan spice mix (see note)
  • 2 x 400g cans diced tomatoes
  • 10.40 gm chilli sauce
  • 382.50 gm vegetable liquid stock
  • 375.00 ml couscous
  • 400g can chickpeas, drained, rinsed
  • fresh coriander leaves, to serve
Instructions:
  • Preheat the oven to 220°C. In a large roasting pan, mix together onion, pumpkin, eggplant, and zucchini. Drizzle with oil, sprinkle with spice mix, and toss to coat. Roast the vegetables for 30 minutes, turning occasionally, until golden.
  • In a bowl, mix tomatoes and chili sauce. Pour the mixture over the vegetables and stir well. Bake for an additional 15 minutes, or until the vegetables are tender.
  • While the stock is coming to a boil, prepare the couscous by adding it to the hot stock, covering it, and letting it stand for 5 minutes. Fluff the couscous with a fork to separate the grains before serving.
  • Take the vegetable mixture out of the oven and mix in chickpeas. Let it sit in the pan for 5 minutes. Serve the couscous in bowls, spoon the ratatouille on top, sprinkle with coriander, and enjoy.

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