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Ratatouille Couscous

26 Min(s)
15 Min(s) Prep
11 Min(s) Cook
Garlic, basil and toasted walnuts flavor this colorful side dish of couscous tossed with cooked eggplant, tomato and green onions.
What You Need
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6 servings
Original recipe yields 6 servings
1 cup chicken broth
2/3 cup couscous, uncooked
1-1/2 cups chopped eggplant
1/3 cup green onion slices
2 cloves garlic, minced
2 Tbsp. PLANTERS Peanut Oil
1 medium tomato, chopped
2 Tbsp. chopped fresh basil
1/2 cup chopped toasted PLANTERS Walnuts
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Let's Make It
1
Bring broth to boil in small saucepan on medium-high heat; remove from heat. Stir in couscous; cover. Let stand 5 min.
2
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.
3
Stir in walnuts.
Kitchen Tips
Tip 1
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.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 0mg
Sodium 135mg
6%
Total Carbohydrates 19g
7%
Dietary Fibers 3g
11%
Sugars 3g
6%
Protein 4g
8%
Vitamin A
6%
Vitamin C
4%
Calcium
0%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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