Curry ratatouille and couscous (bowl)


(For 4 bowls)


  • 2 punnets Garden Cress
  • 1 punnet Rock Chives
  • 400gr courgette
  • 400gr red pepper
  • 400gr yellow pepper
  • 400gr small aubergine
  • 2 medium red onions
  • 2 medium white onions
  • 3 medium fresh tomatoes
  • 1 tsp finely chopped garlic
  • 1 medium sliced green chilli
  • 1 tsp curry powder
  • 150gr couscous
  • 300ml boiling water
  • 2 tbsp olive oil
  • 4 tbsp plain yoghurt

Yoghurt bread:

  • 300gr self-raising flour
  • 300gr plain yoghurt
  • ½ tsp baking powder
  • 50gr melted butter
  • 1 tsp finely chopped garlic



  • Peel and cut the peppers, aubergine, courgette, tomato, and onions into a cube of approx. 1.5cm. Pour the olive oil in a heavy saucepan and add the diced vegetables. Cook covered for 5 minutes, stirring from time to time.  
  • Add 150ml of water, the sliced green chilli, the freshly cut Rock Chives, the curry powder and cook covered for a further 20 minutes on low to medium heat. 
  • Pour the couscous into a bowl and cover with the remaining 150ml of the boiling water, cover the bowl with a plate and let absorb and rest aside for 10 minutes. 
  • Break down the couscous with the back of a fork to make it fluffy and mix in the freshly cooked ratatouille. 
  • Serve with the plain yoghurt, the freshly cut Garden Cress and the yoghurt bread. 

Yoghurt bread:

  • Mix the finely chopped garlic and butter. 
  • Mix the flour, baking powder and yoghurt. 
  • Form a dough and let rest for 2 hours in the fridge. 
  • Divide the dough into 8 to 10 small balls and lay with a roller pin. 
  • Cook each bread on a hot grill and brush with the garlic butter before serving. 

Recipe: Franck Pontais

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