Cress Couscous with Vegetable Ratatouille

Main courseServes 2

Time to start undoing all the festive excess.  What better way to start the New Year than with this delicious (and healthy) Cress Couscous with Vegetable Ratatouille recipe from West Yorkshire salad grower WS Bentley, which uses their peppery salad cress alongside couscous and roasted vegetables to create a real winter warmer.


2 punnets of salad cress

75g – 80g couscous

1 tbsp olive oil

1 red pepper, deseeded and cut into chunky pieces

1 medium red onion, cut into small wedges

1 courgette, topped and tailed and cut into chunky pieces

150g squash, pumpkin or butternut squash, cut into chunky pieces

2 garlic cloves, diced

1 tsp fresh rosemary, chopped

400g can of chopped tomatoes

A pinch of freshly ground black pepper and salt


  1. Heat the oil in a large frying pan and add the peppers, onion, courgette, squash and fry gently for 5 – 8 minutes. Then add the rosemary, garlic, chopped tomatoes and cook a further 6 – 8 minutes until the vegetables are cooked. Season to taste with salt and freshly ground black pepper.
  2. Prepare the couscous according to the manufacturer’s instructions, just before serving toss the snipped salad cress into the couscous and stir.
  3. Serve salad cress couscous topped with the ratatouille.
  *This dish is also really tasty with 75g chopped chorizo sausage fried in with the vegetables.