Another helping of Ratatouille, this time on a bed of cous cous and salad.
Cous Cous with Ratatouille
50g (dry weight) couscous
80ml hot veggie stock
handful fresh mint
handful fresh coriander
1 clove garlic
juice ½ lemon
2-3 small red chillis
1 spring onion, shredded
Cover the cous cous with the stock and leave to plump up, covered, for about 15-20 minutes. Or follow the package directions if yours varies.
Stir in the rest of the flavourings and allow to infuse for 30 minutes or more.
Toss together
big handful flat leafed parsley
100g Romaine lettuce
and use to line a plate. Arrange the cous cous on the salad leaves and pile the Ratatouille on top.
Nutrition Data
Calories (kcal) 383.2
Carbohydrate (g) 61.2
Protein (g) 15.0
Fat (g) 9.2
Fibre (g) 8.7
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