Ratatouille Couscous

photo by:

kraft

Garlic, basil and toasted walnuts flavor this colorful side dish of couscous tossed with cooked eggplant, tomato and green onions.

time

prep:

15 min

total:

26 min

servings

total:

6 servings, about 1/2 cup each

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what you need

cup chicken broth

2/3

cup couscous, uncooked

1-1/2

cups chopped eggplant

1/3

cup green onion slices

cloves garlic, minced

Tbsp. PLANTERS Peanut Oil

medium tomato, chopped

Tbsp. chopped fresh basil

1/2

cup chopped toasted PLANTERS Walnuts

Make It

BRING broth to boil in small saucepan on medium-high heat; remove from heat. Stir in couscous; cover. Let stand 5 min.

MEANWHILE, cook and stir eggplant, green onions and garlic in hot oil in large skillet on medium-high heat 5 to 7 min. or until tender. Stir in couscous along with the tomato and basil. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.

STIR in walnuts.

Kraft Kitchens Tips

How to Toast Nuts

Spread walnuts in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.

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nuttynatalie0043

posted:11/21/2008

I needed a recipe that had couscous and this was definitley a great recipe! I was hesitant because I have never tried eggplant, but I loved it!

lwnewman

posted:7/17/2008

Cous-what? That's what they said before they tasted it. Will you make it again? That's what they said afterwards! I was looking for a recipe to use a fresh eggplant in that I just purchased from the farmer's market. I highly recommend this. It was easy and my family loved it.

clairesmoker

posted:3/23/2008

I made this recipe twice in one week we loved it so much. The fresh basil adds so much! I didn't have peanut oil but used olive oil and it was still delish!

juliap99

posted:3/23/2006

We loved this recipe - we added our own little touch based on previous ratings - sherry cooking wine added more moisture - we used regular onions instead of green onions.

a cook

posted:10/15/2002

Easy to prepare. Makes a good side dish, attractive. Husband enjoyed it.

JudyMBC4

posted:10/9/2002

I looked forward to eating this couscous - thinking it would be different and interesting. It was dry and uninspired - no seasonings in the recipe and no liquids. Took some initiative to make it 'fit' our appetites. Sorry about that. It was much better with a tomato-eggplant caponata added.

khammac1

posted:7/14/2002

this is very tasty and not hard to make..a nice change from everyday fare