Summer Ratatouille with Chickpeas and Couscous
recipe
Summer Ratatouille with Chickpeas and Couscous
No commentsIngredients
- 1 vegetable stock cube
- 200g couscous
- 1 tbsp sunflower oil
- 1 leek, sliced
- 400g can ratatouille
- 400g can chick peas, drained
- half cucumber
- 1 green pepper
- 1 bunch spring onions, trimmed
- 1 red pepper
- 25g pistachio kernels
- 2 tbsp tahini
- 1 tbsp sesame seeds (optional)
- salt and freshly ground black pepper
Serves:
4
Preparation:
30
Cook Time:
45
Total Time:
75min
Directions
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- Bring l water to the boil in a pan with the stock cube and stir until dissolved. Quickly tip in the couscous, take the pan off the heat, cover with a lid and leave for minutes, or until required.
- Heat the oil and cook the leek in it until softened but not browned. Add the ratatouille and chick peas. Simmer, covered, for minutes.
- Cut the cucumber and green pepper into large dice that will stay crunchy in the hot sauce. Chop the spring onions and the red pepper finely, then roughly chop the pistachios.
- Stir the tahini into the chickpea mixture and season to taste. Add the cucumber and green pepper and heat for minutes, so that they are hot but remain crisp.
- Fluff up the couscous with a fork, then mix in the spring onions, red pepper and pistachios. Season lightly, then pile the couscous into a large, warmed serving dish, or on to individual warmed plates. Spoon the ratatouille and chickpeas over and serve, sprinkled with sesame seeds if you wish.
Source: Tesco
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