Ratatouille is such a nice mixture of flavors. We enjoy it in many different ways. Here is a tasty salad using these lovely summer vegetables.

Ratatouille Couscous Salad

Serving Size: 4


  • 1 cup pearl couscous
  • 1 eggplant, cut in small cubes
  • 1 small zucchini, cut in small cubes
  • 1 red bell pepper, de-seeded and cut in small pieces
  • 1 purple onion, chopped
  • 2 cloves garlic, sliced
  • 2 tablespoons oil
  • 1 teaspoon thyme
  • 1 tablespoon fresh basil, chopped
  • salt and pepper to taste
  • pinch of paprika (optional)


  1. Place the couscous in a saucepan with 3 cups of water.
  2. Bring the couscous to a boil, then cut back the heat to a soft simmer.
  3. Cook the couscous until almost all of the water has been cooked off and the couscous is soft.
  4. Remove from the heat, place a lid on the pan and allow the couscous to absorb the rest of the water.
  5. Prepare the vegetables.
  6. Heat a large frying pan and saute all of the vegetables mixing well.
  7. Add the thyme and alt and mix well.
  8. When the vegetables have cooked al dente, or to your preference, remove from the heat.
  9. Place the couscous in a strainer and rinse with water to remove the extra starch so that the balls of couscous will not clump.
  10. Place the couscous in a large bowl.
  11. Add the vegetables and mix well.
  12. Season to taste with additional thyme, optional paprika or pepper.
  13. Shortly before serving, chop the fresh basil and mix into the salad.
  14. Serve the salad at room temperature.