Cress Couscous with Vegetable Ratatouille

You Will Need

  • 2 punnets of salad cress
  • 75g - 80g couscous
  • 1 tbsp olive oil
  • 1 red pepper, deseeded and cut into chunky pieces
  • 1 medium red onion, cut into small wedges
  • 1 courgette, topped and tailed and cut into chunky pieces
  • 150g squash, pumpkin or butternut squash, cut into chunky pieces
  • 2 garlic cloves, diced
  • 1 tsp fresh rosemary, chopped
  • 400g can of chopped tomatoes
  • A pinch of freshly ground black pepper and salt

Introduction

Here is our favourite version of ratatouille with a peppery salad cress couscous. This super healthy classic French vegetarian dish is a proper winter warmer but no worries it can be enjoyed all year round as well.

 

Method

  1. Heat the oil in a large frying pan and add the peppers, onion, courgette, squash and fry gently for 5 – 8 minutes. Then add the rosemary, garlic, chopped tomatoes and cook a further 6 – 8 minutes until the vegetables are cooked. Season to taste with salt and freshly ground black pepper.
  2. Meanwhile prepare the couscous according to the manufacturer’s instructions, just before serving toss the snipped salad cress into the couscous and stir.
  3. Serve salad cress couscous topped with the ratatouille.

*This dish is also really tasty with 75g chopped chorizo sausage fried in with the vegetables.

Prep time: 10 minutes
Cooking time: 20 minutes
Serves:  2
Difficulty: Easy