Chicken thighs with ratatouille and couscous

Steps

1. Season the chicken thighs with salt, pepper and herbes de Provence and bake at 200 °C for 25 minutes.
2. Dice the aubergine and zucchini and fry them in the olive oil with garlic for 8 minutes.
3. Add the crushed tomatoes and stew for 10 minutes.
4. Pour boiling salted water over the couscous, cover for 5 minutes and serve with the chicken and ratatouille.