1. Bring 1 cups of water to a boil in a medium saucepan. Add couscous, stir and remove from heat. Cover and let stand 5 minutes, until liquid is absorbed. Fluff with a fork. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and garlic and saute 3-5 minutes, until vegetables are soft and golden brown. Add thyme and stir to incorporate well. Add tomatoes, remaining veggies, tempeh and bay leaf and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes, until liquid reduces and mixture becomes thick. Remove from heat, remove bay leaf and stir in basil. Season to taste with salt and pepper. Spoon couscous into 4 shallow bowls and top with tempeh ratatouille.
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|Serving Size: 1 Serving (1453g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 79 (10%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 941.3mg||32 %|
|Potassium 2592.1mg||68 %|
|Total Carbohydrate 158g||46 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 132.7g|
|Protein 32.2g||46 %|
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Calories per serving: 798
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