Skillet Ratatouille with Whole Wheat Couscous

Start by preparing the vegetables: peel the onion and garlic, then slice them thinly. Slice the zucchini and eggplant thinly as well, and cut the cherry tomatoes in half. Clean the red bell pepper and cut it into larger cubes.

In a small saucepan, bring 600 ml of water to a boil over high heat. When the water boils, remove the saucepan from the heat, add the whole wheat couscous and a pinch of salt. Mix well, cover with a lid, and let the couscous hydrate for 4-7 minutes.

Meanwhile, heat 3 tablespoons of oil in a large skillet over high heat. Add the onion, garlic, eggplant, zucchini, and bell pepper. Sauté everything for 3-4 minutes, stirring occasionally.