Pan-fried Ratatouille with Whole Wheat Couscous

First, prepare the ingredients: Peel the onion and garlic and slice thinly. Also slice the zucchini and eggplant thinly. Halve the cherry tomatoes. Core the red bell pepper and cut into larger cubes.

Fill a small pot with 600 ml of water and bring to a boil. Once the water boils, remove from heat, add the couscous, salt, stir, and cover with a lid. Let the couscous swell for 4–7 minutes.

Meanwhile, heat a pan and let 3 tbsp of oil get hot in it. Add the sliced onions, garlic, eggplant, zucchini, and bell pepper to the pan and sauté for 3–4 minutes, stirring occasionally. Then reduce the heat to medium, add the halved cherry tomatoes, dried thyme, salt, and pepper, and fry everything for another 3–4 minutes.