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Recipe for Dominique’s Ratatouille Couscous

We offer this excellent adventure to celebrate the opening of Dominique’s on Magazine in New Orleans. 

1 medium eggplant

2 medium zucchini

1 medium yellow squash

1/2 cup plus 2 tablespoons olive oil

2 garlic cloves, minced

Salt and freshly ground pepper

1 medium onion, coarsely chopped

Large pinch of saffron threads

6 oil-packed sun-dried tomatoes, coarsely chopped

2 2/3 cups chicken stock or canned low-sodium broth

2 cups couscous (12 ounces)

1/4 cup coarsely chopped basil 

Preheat the oven to 475°. Quarter the eggplant, zucchini and yellow squash lengthwise, then trim off the central portion with the seeds. Cut the vegetables into 1/2-inch dice. In a large bowl, toss the vegetables with 1/2 cup of the olive oil and the garlic. Season with salt and pepper. Spread the vegetables on 2 rimmed baking sheets and roast for 25 to 30 minutes, stirring twice, until tender. 

Heat the remaining 2 tablespoons of olive oil in a large saucepan. Add the onion and saffron and cook over moderate heat, stirring, until softened, about 7 minutes. Add the sun-dried tomatoes and cook for 2 minutes longer. Stir in the stock and bring to a boil; simmer for 3 minutes. Season with 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Stir in the couscous, cover and remove from the heat. Let stand for 5 minutes. Stir in the vegetables and basil and serve. Serves 8.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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