- Calories: 514
- Protein: 22g
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Total Carbohydrate: 88g
- Dietary Fiber: 15g
- Sodium: 561mg
Although this flavorful Mediterranean dish may appear complicated, it’s not. I prefer it without the olives, but my husband (and son) insist on them. Of course, in your kitchen, you’re the boss!
- Prep time
- Total Time
- 1/2 pounds kale, stems trimmed and thinly sliced
- Kosher salt (to taste)
- 3/4 cup water
- 1 tablespoon olive oil
- 1 large summer squash, cut into cubes (approximately 2 cups)
- 2 medium tomatoes, diced
- 1/4 cup Kalamata olives, pitted and chopped
- 1 pinch cayenne pepper
- 1/4 cup fresh basil leaves, chopped
- 1 cup 100% whole-wheat couscous
- 1 cup sugar snap peas, chopped
- 1.25 cups low-sodium chicken broth, heated
- 1/2 cup grated Parmesan cheese
- ground black pepper (to taste)
To make the ratatouille: Heat a deep sauté pan over high heat. Add the kale, a sprinkle of salt, and the water. Cook, stirring occasionally, until softened, 13 to 15 minutes. If the kale becomes too dry, add more water. Stir in the oil, squash, tomatoes, olives, and cayenne. Cook 5 to 6 minutes, until the squash is tender and the tomatoes lose their shape. Remove from the heat, and stir in the fresh basil. Set aside.
To make the couscous: In a medium bowl, mix the couscous and sugar snap peas. Pour the hot broth on top, stir once, and cover with plastic wrap or aluminum foil. Allow the couscous to rest 5 to 6 minutes, until all the water is absorbed and the couscous is soft and fluffy. Fold the Parmesan cheese into the couscous, and season with salt and black pepper if necessary.
To serve: Mold the couscous into a coffee mug or ramekin, then turn it over onto a plate for a nice presentation. Or place couscous in a warm soup plate. Either way, serve the ratatouille over top.