For Greek Couscous:

Vegetable Stock 120 Ml
Garlic Minced 35 Grams
Couscous 75 Grams
Sun Dried Tomatoes 15 Grams
Sliced olives 35 Grams
Feta Cheese Crumbled 20 Grams
Red Capsicum Brunoise 120 Grams
Green Capsicum Brunoise 120 Grams
Parsley Chopped 10 Grams
Ground Black Pepper 1 Gram
Salt To Taste
Lemon Juice 8 Ml

For Ratatouille Vegetables:

Eggplant Diced 100 Grams
Zucchini Diced 100 Grams
Red Bell Pepper Diced 100 Grams
Plum Tomatoes Diced 200 Grams
Garlic Cloves 2
Sprigs Rosemary 2
Sprigs Thyme 2
Olive Oil 4 Tbsp
Salt To Taste
Black Pepper 1/4 Tsp

Prep Time : 25 minutes
Cook time : 30 minutes
Serves : 4


  • Pour the vegetable stock into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
  • In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and capsicums and chop parsley.
  • Mix the black pepper, salt, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.
  • Preheat the oven to 375F. Toss the prepared eggplant, zucchini, bell pepper, tomatoes, garlic, rosemary, and thyme with olive oil. Arrange the vegetables in a single layer in a large oven-proof baking dish and roast the vegetables for 25 minutes.
  • Once the garlic has browned, remove it and set it aside. Continue cooking the remaining vegetables for an additional 15 minutes or until they have all turned golden brown around the edges. Transfer the vegetables a large bowl.
  • Smash the reserved garlic with a fork until it forms a smooth paste and mix it into the remaining olive oil. Toss the roasted ratatouille with the garlic dressing, salt, and pepper.