Pan-fried Ratatouille with Couscous

First, prepare the ingredients: peel the onion and garlic, then slice them thinly. Also slice the zucchini and eggplant, and halve the cherry tomatoes. Clean the bell pepper and cut it into larger cubes.

Pour 600 ml of water into a small pot and bring it to a boil. As soon as the water starts boiling, remove it from the heat, add the couscous, salt it, stir, and cover. Let the couscous swell under the lid for 4-7 minutes.

Meanwhile, heat 3 tablespoons of oil in a pan. Add the sliced onion, garlic, eggplant, zucchini, and bell pepper, then sauté for 3-4 minutes, stirring occasionally. Then reduce the heat to medium, add the halved cherry tomatoes, dried thyme, salt, and pepper, and sauté for another 3-4 minutes.