Ratatouille in a terrine

Remove the seeds from the tomatoes, and dice them.
Peel then chop the onions and the garlic.
Cut the peppers in two, remove the seeds and dice them.
Rinse and dice the eggplant, the courgette without peeling.
Heat some oil in a frying pan, add the onions and the garlic.
Cook over low heat for 3 minutes.
Add the peppers, cook for 5 minutes.
Add the courgette, the eggplant, the tomatoes and the thyme. Season with salt and pepper.
Cook over low heat for 30 minutes, regularly stirring.
Add the tomato coulis.
Prepare the Tipiak Couscous with tomatoes and provencal herbs as indicated on the pack. Allow to cool.
For the guacamole, mash the avocados flesh until you get a puree. Incorporate the lemon juice, the tomato, and half of the diced onion. Season with salt and pepper.
Mix half of the guacamole with half of the Couscous with tomatoes and provencal herbs.
In a terrine dish greased with butter, put half of the Couscous. Pour the ratatouille over and cover with the couscous/guacamole mix.
Leave the terrine in your refrigerator for at least one hour before you remove it from its mould.
Serve with the rest of the guacamole on the side.

For the guacamole :

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