I am a big fan of cooking with couscous. It’s so easy to make even though everyone thinks you’re a kitchen princess. This recipe is vegetarian, but you can replace the quorn cubes for cubes of chicken breast. But it’s not necessary really, this recipe is yummy just like it is.

Your shopping list for 2 who like to eat with some leftovers:

• a package of quorn cubes
• about 100g pine nuts
• 1 yellow and 1 red pepper
• 1 courgette
• 1 aubergine
• 1 red onion
• some garlic cloves
• a tablespoon of dried thyme
• some olive oil
• 200g couscous
• 50g butter

The recipe for your ratatouille with couscous:

• preheat your oven to 200°-220°C
• deseed and dice the peppers
• dice the courgette and aubergine
• chop up the red onion and the garlic cloves (2 will do, 3 is better)
• put all together of the diced vegetables in a large roasting tray, drizzle over some olive oil and sprinkle over the thyme, season with pepper and salt and toss it all through  – place it in the preheated oven for 10 minutes

• in a pan, heat up some olive oil and bake the quorn cubes – you can add some chicken spices if you feel like it, or some paprika powder to spice things up if you like

• in another pan, roast the pine nuts

• after 10 minutes stir through the roasted vegetables and let them have another 10 minutes
• heat up 400ml chicken broth until it’s boiling hot
• topple the couscous in a large bowl and top it up with the butter, pour over the boiling water and cover the bowl with clingfilm and let it set for 10 minutes
• put all the vegetables in a bowl, top with the quorn and the pine nuts
• fluff up the couscous with a fork and serve together with the ratatouille

If you want, you can also stir some fresh coriander through the couscous for extra taste.

Enjoy!!