Critic’s Choice Rustic Ratatouille

Ingredients

• 1 tablespoon olive oil
• 2 medium green and/or red bell peppers, cut into 1-inch pieces
• 1½ medium DOLE^® Red Onions, chopped
• 1 medium eggplant, cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch pieces
• 3 cups small DOLE^® Cauliflower florets
• 2 cups small DOLE^® Broccoli florets
• 3 garlic cloves, minced
• 2 teaspoons chopped fresh thyme plus additional sprigs for garnish
• 1 teaspoon salt
• ½ teaspoon crushed red pepper flakes
• 1 can (28 ounces) whole peeled tomatoes, juice reserved and tomatoes quartered
• 1½ DOLE^® Lemons, juiced (about 6 tablespoons)
• 2 cups whole wheat pearl couscous
• 1 cup DOLE^® Baby Arugula

Directions

1. Heat oil in a large enamel-coated Dutch oven over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Add eggplant, zucchini, cauliflower and broccoli; cook 10 minutes or until starting to brown, stirring occasionally. Add garlic, thyme, ¾ teaspoon salt and crushed red pepper; cook 30 seconds, stirring occasionally. Add tomatoes with their juice and lemon juice; heat to a simmer. Reduce heat to medium-low; cover and cook 30 minutes or until vegetables are very tender. 
2. Prepare couscous as label directs. Makes about 5 cups.
3. Stir arugula into ratatouille; remove from heat. Makes about 8 cups. 
4. Reserve 2 cups ratatouille; stir ¼ teaspoon salt into Dutch oven with remaining ratatouille and serve over couscous garnished with thyme sprigs, if desired. Refrigerate reserved 2 cups ratatouille in an airtight container up to 2 days; use in the Ratatouille Omelet recipe.

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