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Ratatouille Couscous

Prep Time
Total Time

6 servings, about 1/2 cup each

Garlic, basil and toasted walnuts flavor this colorful side dish of couscous tossed with cooked eggplant, tomato and green onions.

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What You Need

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Make It

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  • Bring broth to boil in small saucepan on medium-high heat; remove from heat. Stir in couscous; cover. Let stand 5 min.
  • Meanwhile, cook and stir eggplant, green onions and garlic in hot oil in large skillet on medium-high heat 5 to 7 min. or until tender. Stir in couscous along with the tomato and basil. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.
  • Stir in walnuts.

Special Equipment Needed

How to Toast Nuts

Spread walnuts in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.


  • 6 servings, about 1/2 cup each

Nutritional Information

Serving Size 6 servings, about 1/2 cup each
Calories 190
Total fat 11g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 135mg
Carbohydrate 19g
Dietary fiber 3g
Sugars 3g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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