- 1/2 pounds kale stems trimmed, thinly sliced
- salt, Kosher
- 3/4 cup(s) water
- 1 tablespoon oil, olive
- 1 large squash, yellow cut into small cubes (about 2 cups)
- 1/2 pounds tomato(es) about 2 medium, diced
- 1/4 cup(s) olives, Kalamata, pitted or Niçoise (7 or 8 olives), chopped
- 1 pinch pepper, cayenne
- 1/4 cup(s) basil, fresh whole leaves, torn
- 1 cup(s) couscous, 100% whole-wheat
- 1 cup(s) peas, sugar snap chopped
- 1 1/4 cup(s) broth, chicken, fat-free, salt-free heated
- 1/2 cup(s) cheese, Parmesan, reduced-fat, grated
- pepper, black ground
- Prep time
- Total Time
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.