Cous Cous Stuffed Spring Rolls With Ratatouille

• 1 cup cous cous uncooked
• 3 saffron strands
• 1 2/3 cups vegetable stock
• 1 tablespoon chopped parsley fresh
• 8 sheets filo pastry each measuring 5x10 inches
• 2 tablespoons olive oil
• 1/2 onion medium, peeled and thinly sliced
• 2 garlic cloves peeled and chopped
• 1 medium zucchini trimmed and sliced
• 1 yellow pepper deseeded and chopped
• 1 eggplant small, trimmed and chopped
• 3/4 cup tomato puree
• 1/4 teaspoon sugar
• 1 pinch ground cinnamon
• vegetable oil for pan frying
• 1 sprig oregano to garnish

1. Place the cous cous, saffron and 3/4 cup of the vegetable stock in a pan and bring to a boil. Simmer over medium-low heat for 5 mins, stirring occasionally. Remove from heat. Allow to cool, then stir in the chopped parsley.
2. To assemble a spring roll, brush the edges of one sheet of filo with a little water. Spoon 1/8 of the cous cous (about 5 tbsp) onto the bottom third of the sheet. Fold in the long sides and roll up firmly, enclosing the filling to form a spring roll. Repeat with the rest of the filo pastry and cous cous filling to make 8 spring rolls in total. Cover and set aside.
3. To make the ratatouille, heat the olive oil in a frying pan and saute the onion and garlic over a medium heat for 5-6 mins. Add the zucchini, pepper and eggplant and saute for 5 mins. Stir in the remaining stock, tomato puree, sugar and cinnamon. Cook on low heat for 15 mins.
4. Pan fry the spring rolls in hot vegetable oil for 7-8 mins until crisp and golden, turning once. Remove with a slotted spoon and drain on paper towels. Serve with the ratatouille and garnish with fresh oregano leaves.

saffron strands, vegetable stock, parsley fresh, pastry, olive oil, onion, garlic, zucchini, yellow pepper, eggplant small, tomato puruee, sugar, ground cinnamon, vegetable oil, oregano

Taken from www.yummly.com/recipe/Cous-Cous-Stuffed-Spring-Rolls-with-Ratatouille-1412520 (may not work)