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hand with a spoon reaching into a bowl of roasted ratatouille couscous on a wooden table

Easy Ratatouille Couscous

  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This recipe for Roasted Ratatouille Couscous is such a simple weeknight dinner, full of fresh summer vegetables including zucchini, eggplant, red peppers, and cherry tomatoes. Flavored with fresh herbs and roasted garlic, it’s a new take on a vegan grain salad the whole family can enjoy. Packs well for a picnic, too! 



For roasted ratatouille:

  • 1/2 large globe eggplant
  • 2 small to medium zucchini
  • 2 red bell peppers
  • 2 cups cherry tomatoes
  • 1/2 of a large red onion
  • 4 large cloves garlic, in their skin
  • 3 tsp dried oregano, basil or thyme*
  • Salt and pepper
  • 1/4 cup olive oil

For couscous:

  • 1 TBS olive oil
  • 1.5 cups dry pearl couscous (sometimes called Israeli couscous)
  • 2.25 cups water 
  • 1/2 tsp kosher salt 
  • 1/2 cup fresh parsley, to garnish


  1. For Roasted Ratatouille: Begin by preparing your vegetables. Slice eggplant into 1/2 inch cubes and place in a colander in the sink. Salt heavily and let sit for 5 minutes (this will draw out some bitterness). Rinse off the salt and set aside. Preheat your oven to 400 degrees F.
  2. Wash all produce and continue your chopping with the zucchini, peppers, cherry tomatoes, and red onion, all into similarly-sized small pieces. Spread everything (including your reserved eggplant) out across two lined baking sheets, making as even of a layer as possible. Add four (in-peel) garlic cloves to sheet. Heavily sprinkle dried herbs, salt, and pepper across the two sheets. Spread olive oil across both and mix to coat. 
  3. Roast vegetables for 20 minutes, until evenly golden brown. Be careful to watch for signs of burning. While vegetables are roasting, begin making your couscous.
  4. For Couscous: In a skillet, heat olive oil over medium and add dry couscous. Stir and toast until golden brown, 5-7 minutes. Meanwhile, add 2.25 cups of water to a small pot and bring to a boil. Once boiling, add 1/2 tsp kosher salt and toasted couscous. Turn heat to medium, cover, and let cook for 12-15 minutes until most or all of the water has boiled off. Drain if needed and set aside.
  5. Once your vegetables are done roasting, remove from the oven and carefully pick off the garlic cloves, which have now roasted. Press the garlic out of the skin and spoon onto the rest of the vegetables. It should have a very smooth texture. Spoon everything into a large serving bowl and stir. Combine with cooked couscous and top with fresh parsley, to garnish.


I normally use a mix of whatever dried herbs I have on hand – oregano, basil, and thyme all work well

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner


  • Serving Size: One sixth of recipe
  • Calories: 235 calories
  • Sugar: 6.1 grams
  • Sodium: 107.6 milligrams
  • Fat: 9.9 grams
  • Saturated Fat: 1.4 grams
  • Unsaturated Fat: 8.5 grams
  • Trans Fat: 0 milligrams
  • Carbohydrates: 32.7 grams
  • Fiber: 3.2 grams
  • Protein: 5.4 grams
  • Cholesterol: 0 milligrams

Keywords: couscous, eggplant, ratatouille, zucchini, summer