Ratatouille with Israeli Couscous
What You Need:
2 tin’s stewed tomatoes
6 fresh tomatoes
Vegetable stock as needed for thinning
Salt and Pepper
Any number of vegetables you wish (I used zucchini, carrot, sun chokes, and onion)
1 ½ cups Israeli Couscous
1 cup chick peas, canned or pre-cooked (Optional)
First you make your soup base, for this I just added the stewed tomatoes, fresh tomatoes, half garlic peeled and tossed in as whole cloves, whole onion chopped, fresh thyme and veggie stock as needed to a giant soup pot and brought to a boil for about 15-20 minutes. Boil until fresh tomatoes, onion and garlic are thoroughly cooked. Then I took my hand blender and blended it all into a yummy tomato soup puree base, this can be as thick and thin as you prefer, just add vegetable stock to thin. I left mine thick to be more of a ratatouille and less of a veggie tomato soup.
Lower to a simmer and add couscous and carrots and let simmer another 10-15 minutes, until carrots are nearly cooked through.
Add softer, quicker cooking veggies at this stage along with more chopped onion and chick peas. Let simmer another 10 minutes then remove from heat….and you’re done! Yummy!
Posted on June 26, 2012, in Blogging, cooking, Health, Uncategorized, Well Being and tagged Eat local, farm fresh, Ratatouille, soup, Tomatoe, vegetables, Vegetarian. Bookmark the permalink. Leave a comment.