Healthy ratatouille with couscous

Author: HFG staff

Photographer: Dan Jones

Providing three serves of veg, we love this easy vegan ratatouille recipe.

Serves: 1

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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2 teaspoons olive oil
1 red onion, roughly diced
1 courgettezucchiniX, roughly diced
½ x 400g can chopped tomatoes
½ reduced-salt vegetable stock cube
1/2 cup couscous

Instructions

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1 Heat 1 teaspoon oil in a non-stick frying pan over a medium heat, then add the diced onion and courgette, season generously with freshly ground black pepper, then fry for about 10 min. Add the chopped tomatoes and simmer for another 10 min. Season again with pepper.

2 Meanwhile, dissolve the ½ stock cube in 1/2 cup boiling water in a large heatproof jug or bowl. Stir in the couscous and leave to stand for 5 min, then fluff up with a fork.

3 Serve the ratatouille with the couscous, drizzled with the remaining 1 teaspoon oil and sprinkled with more black pepper to taste.

Nutrition Info (per serve)

Calories 433 cal

Kilojoules 1812 kJ

Protein 13 g

Total fat 11 g

Saturated fat 1.9 g

Carbohydrates 65 g

Sugar 18 g

Dietary fibre 6.6 g

Sodium 118 mg

Calcium 98 mg

Iron 3.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.