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Ratatouille couscous




Ready in about 30 minutes

2 medium courgettes, cut into bite-size chunks

1 yellow pepper, deseeded and cut into bite-size chunks

1 red pepper, deseeded and cut into bite-size chunks

2 medium aubergines, cut into bite-size chunks

Low-calorie cooking spray

4 fresh plum tomatoes, quartered

200g plain dried couscous

250ml boiling vegetable stock

4 spring onions, sliced

Fresh basil leaves, to serve

1 Put the courgettes, peppers and aubergines on a non-stick grill pan or baking tray and spray with low-calorie cooking spray. Toss well, put the pan or tray on the barbecue and cook for 5 minutes.

2 Toss the veg chunks, then add the tomatoes, cut-side up, and cook for 5 more minutes, or until tender. Set all the vegetables aside on a plate until just cool enough to handle. (Or cook all the vegetables in the oven at 200°C/fan 180°C/gas 6 for 20-25 minutes.)

3 Meanwhile, put the couscous in a heatproof serving bowl and pour over the stock. Cover with cling film, leave to soak for 10 minutes, then fluff up the grains with a fork.

4 Add the vegetables and any juices to the couscous along with the spring onions. Season to taste, toss well and scatter over the basil leaves to serve.

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Find the complete article and many more in this issue of Slimming World - July 2017
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July 2017
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About Slimming World

July’s Slimming World magazine is the ultimate motivation issue! Be inspired by four super slimmers who feel 10 years younger since losing more than 21st between them, then get your own slimdown started with our 7-day eating plan. Stuck in a recipe rut? Shake things up with our lightened-up Italian classics and clever iced desserts. And discover how both mindfulness and music could bring something new to your weight-loss campaign. We’re here to help you freshen up your focus and achieve your weight-loss dreams.