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This ratatouille seasoned vegetables with couscous and feta is the perfect hybrid that comes together easily for weeknight-friendly food.  The couscous element is ready in less than 10 minutes.  A quick roast in the oven and the base of the veggies is ready to go as well.  Simmer the sauce for under 10 minutes and you have a simple version of ratatouille.

Stir in your perfectly creamy Parmesan couscous and fold in some sharp feta cheese and you are ready to go.

Want a few more veggies?  Add a small onion and zucchini to the eggplant and pepper, roast together.



  • 1.5 c couscous
  • 2 c vegetable broth divided
  • 1/4 c grated Parmesan cheese
  • 1 T dried parsley
  • 1 medium eggplant chopped
  • 1 medium yellow bell pepper chopped
  • 3/4 t salt divided
  • 1/8 t garlic powder
  • 2 Large tomatoes chopped
  • 1/4 t red pepper flakes
  • 1/4 t crushed red pepper flakes
  • 1/2 t black pepper
  • 1/2 t dried basil
  • 2 T fresh chives minced
  • 1/2 t fennel seed
  • 4 oz feta cheese crumbled


For the couscous

  1. Bring 1.5c of the vegetable broth to a boil. Stir in the Parmesan cheese, couscous and dried parsley. Remove from heat. Let side for 5 minutes then use a fork to fully fluff up the couscous.

For the Ratatouille Vegetables

  1. Heat oven to 425.
  2. Place the eggplant and bell pepper on a baking sheet. Spritz with olive oil (I used my Misto). Sprinkle with 1/2t of the salt. Cook for 20 minutes.
  3. Spritz a large skillet with olive oil. Heat the tomatoes over medium until beginning to break-down, about 2 minutes. Add the vegetables, the remaining 1/4t of salt, the seasonings and the broth and cook until broth reduces a bit and a sauce-like consistency is formed.

To serve

  1. Fold the couscous into the ratatouille mixture. Top with the feta cheese before serving.

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