Ratatouille is one of the very few all-veggie dishes I could call "hearty" in a a way meat dishes often are. Like sure I will chow down on a massive plate of salad but when i want comfort food that's still volume this is my go to. Few tips but some tomato concentrate and a generous splash of soy sauce will bring out the intense sour tomato flavours and lend some decadent umami notes to the dish as well. Only complaint is there's not much protein in there. Sometimes I like to splash out on some grated cheese and microwave it until melted but today I'll probably just snack on a few eggs later.
by Y-Woo
8 Comments
For couscous, I heard that it can be sometimes confusing to get the calories right if you weigh it dry because similar to rice, the dry weight and wet weight can differ a lot. That made me lowkey scared to try it. But this looks banging though
Oh wow 😍 please share recipe 🙏
When I get out of residential treatment for my ED I’m making this. You rock
I make this all the time, without the couscous, and I add an egg or two or three so it’s kind of a cross between ratatouille and sashuka
Looks super good, I made one just like it, I added squash and a lean cut of eye of round steak
https://preview.redd.it/o13rn8465yvd1.png?width=1155&format=png&auto=webp&s=186048b1cf672b2e7590468d25c56f214ddd8b35
Looks delicious! I made ratatouille for the first time last week and it felt like a cheat code for how delicious and low cal it was.
I’m going to weigh in (pun intended) as someone whose genetic makeup is 100% couscous, but my intention is absolutely not to be a culinary cop/purist, or to gate-keep.
Coucous can absolutely be made macro friendly, low-ish calorie, high volume, high protein.
Traditionally coucous can be made with red meat (or chicken), and the broth contains chickpeas, among a variety of vegetables that are mostly low in calories ( tomatoes, onions, zucchini, pumpkin, turnip, carrots, cabbage)
Personally I’m vegetarian/pescetarian, so no meat for me, but when I make it (last time I did was a week ago) I add a generous portion of chickpeas to the broth, when I plate it it’s a layer of couscous, and a healthy dose of the broth with a lot of the veggies.
Recipes that I would recommend following/adapting (for example the amount of oil used can be reduced)
https://youtu.be/_hf30qPKvds?si=2wqHe4wFN-nsJxBx
https://youtu.be/GfNRbVquluA?si=7YVsqbYLFjNXe1ZZ
https://youtu.be/tqH6UCtfB6w?si=Ovgzjvs3_o7t8FRc
It is obviously a lengthy process, but it’s simple, and totally worth it.
You can keep using the ready made couscous (grain). If you ever want to take on the steaming method, there are plenty of videos on these awesome people’s channels.
Enjoy!
Edit: I know o forgot something, when I wanted to edit and add it I forgot again what it was 😭
Feel free to ask me any questions!
yummy!! nice work op 🙂