{"id":3552,"date":"2020-06-11T12:15:56","date_gmt":"2020-06-11T16:15:56","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=3552"},"modified":"2020-06-11T14:00:14","modified_gmt":"2020-06-11T18:00:14","slug":"roasted-ratatouille-with-pearl-couscous","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/roasted-ratatouille-with-pearl-couscous","title":{"rendered":"Roasted Ratatouille with Pearl Couscous"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Hello summer! The season to enjoy endless dinners & drinks on the patio. Something about eating outdoors just makes things taste that much better. This recipe is what summer dreams are made of. It is a roasted twist on traditional ratatouille featuring all the garden produce the season has to offer. This version is a much more effortless approach to an otherwise intimidating recipe. Think chunky vegetables tossed with flavour & roasted in a big pan. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The ratatouille is a great side dish to serve alongside grilled chicken or steak. It features an abundance of fresh vegetables traditionally found in ratatouille such as zucchini, tomatoes, eggplant, peppers & onions. It can be served both hot or cold. If you prefer the cold route, let it sit overnight in the refrigerator to maximize the flavour. When ready to serve, I serve it over a bed of pearl couscous flavoured with a hint of citrus for brightness & freshness. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Pearl couscous, also known as Israeli couscous, is similar to regular couscous, but is much larger in size. It also offers a more chewy texture & is toasted before cooking. It is a favourite in our house! However, if you are unable to find this variety of couscous, regular couscous or quinoa will do the trick.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Crank up that oven & let’s get roasting! <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Roasted Ratatouille with Pearl Couscous<\/h4>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

For the roasted ratatouille:<\/em><\/p>\n\n\n\n

  • 2 medium zucchini, diced into 1-inch cubes<\/li>
  • 1 skinny eggplant, diced into 1-inch cubes*<\/li>
  • 2 red bell peppers, diced into 1-inch cubes<\/li>
  • 1 medium onion, quartered <\/li>
  • 1\/4 cup extra virgin olive oil<\/li>
  • 1 tablespoon balsamic vinegar<\/li>
  • 2 cloves of garlic, thinly sliced<\/li>
  • 1 teaspoon fresh thyme, roughly chopped<\/li>
  • Salt & pepper, to taste<\/li>
  • 1 cup cherry tomatoes, halved<\/li>
  • Fresh parsley, to garnish <\/li><\/ul>\n\n\n\n

    For the pearl couscous: <\/em><\/p>\n\n\n\n

    • 2 tablespoons + 2 tablespoons extra virgin olive oil<\/li>
    • 1 cup pearl couscous<\/li>
    • 1 1\/2 cups water<\/li>
    • 1\/2 teaspoon fine salt <\/li>
    • 1 tablespoon lemon juice, freshly squeezed<\/li>
    • Pepper, to taste <\/li><\/ul>\n\n\n\n

      Directions<\/strong><\/p>\n\n\n\n

      For the roasted ratatouille:<\/em><\/p>\n\n\n\n

      1. Preheat oven to 400 degrees. <\/li>
      2. In a large mixing bowl add the zucchini, eggplant, red pepper & onion. Toss to coat with olive oil, balsamic vinegar, garlic, thyme, salt & pepper. <\/li>
      3. Transfer to a large baking sheet or roasting pan. Roast for 20 minutes. <\/li>
      4. Add the tomatoes & rotate vegetables. Roast for an additional 15 minutes, until vegetables are cooked throughout.<\/li>
      5. Serve over the pearl couscous. <\/li><\/ol>\n\n\n\n

        For the pearl couscous:<\/em><\/p>\n\n\n\n

        1. In a large saucepan over medium heat add 2 tablespoons olive oil & couscous. Stir constantly until couscous is toasted, about 3 minutes.<\/li>
        2. Add the water & salt. Bring to a boil & reduce to a simmer. <\/li>
        3. Cover with lid & cook for 15 minutes. Strain any excess water.<\/li>
        4. Transfer to a medium mixing bowl to let cool slightly. Toss with remaining olive oil, lemon juice, salt & pepper. Set aside until ready to serve. <\/li><\/ol>\n\n\n\n
          \"\"<\/figure>\n\n\n\n

          *For the eggplant, be sure to salt the flesh before roasting to achieve the correct texture. Simply dice into desired size pieces & sprinkle each side with salt. Transfer to a tea towel & let stand for 30 minutes at room temperature. This is a very important step that cannot be skipped. <\/p>\n","protected":false},"excerpt":{"rendered":"

          Hello summer! The season to enjoy endless dinners & drinks on the patio. Something about eating outdoors just makes things<\/p>\n","protected":false},"author":7,"featured_media":3555,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[69,2],"tags":[348,346,312,347],"class_list":["post-3552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-the-oven","category-food-wine","tag-pearl-couscous","tag-ratatouille","tag-vegetables","tag-zucchini"],"yoast_head":"\nRoasted Ratatouille with Pearl Couscous<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/french-barn.com\/blog\/food-wine\/roasted-ratatouille-with-pearl-couscous\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roasted Ratatouille with Pearl Couscous\" \/>\n<meta property=\"og:description\" content=\"Hello summer! 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