Ingredients
1 cup whole-wheat couscous
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
8 ounces tempeh, cubed
2 cups cubed eggplant
2 cups cubed zucchini
1 red bell pepper, seeded anddiced
1 teaspoon dried thyme
1 28-ounce can diced tomatoes
1 bay leaf
1/4 cup chopped fresh basil
Salt and ground black pepper
Preparation
Bring 1 1/2 cups of water to a boil in a medium saucepan. Add couscous, stir and remove from heat. Cover and let stand 5 minutes, until liquid is absorbed. Fluff with a fork. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and garlic and saute 3-5 minutes, until soft. Add tempeh and saute 2 minutes. Add eggplant, zucchini and red pepper and saute 5 minutes, until vegetables are soft and golden brown. Add thyme and stir to incorporate well. Add tomatoes and bay leaf and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes, until liquid reduces and mixture becomes thick. Remove from heat, remove bay leaf and stir in basil. Season to taste with salt and black pepper. Spoon couscous into 4 shallow bowls and top with tempeh ratatouille.
