Turmeric Spiced Couscous Ratatouille with Coconut Yoghurt Tzatziki

What do you do when you’re so hot and hangry and there seems likes there’s nothing to eat for lunch. Well, nothing except some leftover couscous and a few veggies in the fridge. Salad would be my usual go-to, but my little girl doesn’t eat salad. I thought about a warm salad with beans and veggies, but I had no canned beans. So this lunch was created in 15 minutes using whatever I could find on hand.

I spiced the veggies with Turmeric Latte spice blend, which has been neglected lately in back of the cupboard. The Coconut Yoghurt Tzatziki was also a nice refreshing side that helped cool the meal down. Octavia won’t swallow cucumber, so she got yoghurt and with a dash of honey on the side, so everybody wins.

What is your go-to dish that you can whip up in a jiffy in times of hangriness?


Turmeric Spiced Couscous Ratatouille with Coconut Yoghurt Tzatziki (vegan)


1 cup cooked wholemeal couscous (prepared with reduced-salt vegan liquid stock or water)

1-2 tbsp olive oil

2 small eggplants, diced

1 zucchini, diced

1 handful of cherry tomatoes, quartered

1 garlic clove, diced

1 roasted capsicum, diced

1 handful of cashews

1 handful raisins

1 tbsp turmeric latte spice blend (turmeric, cinnamon, pepper, ginger)

2 handfuls of baby spinach

1 cup coconut yoghurt

1 cucumber, diced

1/4 tsp cumin

a squeeze of lemon (option)

sea salt to taste


  1. Heat olive oil in in a large pan and add the eggplant. Saute until it starts to soften
  2. Add zucchini, garlic, cherry tomatoes. Continue to saute for another couple of minutes.
  3. Add cashews, raisins, turmeric latte spice and sea salt. Saute another few minutes or until the vegetables cooked through.
  4. Add couscous and baby spinach and heat through so that spinach wilts and couscous has warmed.
  5. In a small bowl combine the coconut yoghurt, cucumber, cumin, lemon and sea salt.
  6. Serve the Tumeric Spiced Couscous Ratatouille alongside the Coconut Yoghurt Tzatziki.


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