Mediterranean Grain Ratatouille TerrineTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:104.9 kcal
Proteins:1.6 g
Fats:8.8 g
Carbohydrate:7.1 g
Fibers:3.9 g
Sugar:1.9 g
Cholesterol:0 mg
Sodium:57.7 mg
Calcium:12.6 mg
Energy:524 kcal
Proteins:7.9 g
Fats:43.8 g
Carbohydrate:35.3 g
Fibers:19.6 g
Sugar:9.3 g
Cholesterol:0 mg
Sodium:288.1 mg
Calcium:62.8 mg
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Tomatoes stuffed with couscous salad
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
125
g
tomatoes
50
g
onions
1
small clove garlic
150
g
peppers
120
g
eggplant
200
g
zucchini
45
ml
oil
thyme, salt and pepper
200
g
tomato coulis
1
packet of couscous or bulgur
**Guacamole
3
ripe avocados
lemon juice
1
tomato
1/2
onion
METHOD
- Seed and dice the tomatoes.
- Peel and mince the onion and garlic.
- Halve, seed and dice the peppers.
- Wash and dice the eggplant and zucchini (do not peel).
- Heat the oil in a skillet and add the onion and garlic. Cook over medium heat for 3 minutes.
- Add the peppers and cook 5 minutes.
- Add the zucchini and eggplant, then the tomatoes, thyme, salt and pepper.
- Cook uncovered over low heat for 30 minutes, stirring occasionally. Add the tomato coulis and set aisde.
- Prepare the couscous or bulgur according to package directions. Cool.
Guacamole
- Mash the avocados to a paste.
- Mix in lemon juice to taste, then the tomato and 1/2 finely diced onion. Season with salt and pepper.
Assembly and finishing
- Combine 100 g (3 1/2 oz.) guacamole with half the couscous.
- In a buttered terrine dish, place half the couscous.
- Pour the ratatouille on top and cover with the guacamole-couscous mixture. Press each layer down well.
- Refrigerate the terrine for at least an hour before unmolding.
- Serve with the remaining guacamole.
CHEF'S NOTES
Hint: Use leftover ratatouille or frozen ratatouille (about 800 g / 2 lb.)
