Chicken-Ratatouille with Couscous

I just watched the trailer of that little Disney chubby mouse movie that has the most difficult name to pronounce (for non-french people, that is) with my little boy and I have to say I had the sudden urge to throw some veggies together in a big pan and conjure some really good looking stew. 
I know that Ratatouille is normally served over rice or pasta, but the couscous in this recipes gives it a little exotic twist (and I happened to have some left over yummy couscous). This delicious dish is loaded with vegetables, and the little ones (and some picky adults) can't even see them,  which makes it a great family dish! 

Ingredients:

• 200g Couscous
• 4 tablespoons olive oil
• 4 chicken breasts skinned and cut into small cubes
• 2 zucchini sliced
• 1 eggplant cubed
• 1 onion finely chopped
• 1 green pepper sliced (optional)
• 150g fresh mushrooms sliced
• 1 can whole tomatoes sliced
• 1 clove garlic minced
• 1 1/2 teaspoon basil chopped
• 1 tablespoon parsley chopped
• salt and pepper to taste

Directions:

1. Bring 1/2 liter water to a boil, stir in the couscous, remove from fire and let it rest. 
2. Heat the olive oil in large pan, add the chicken and saute until lightly browned. 
3. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
4. Add tomatoes, garlic, basil, parsley, salt and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
5. Serve over a bed of couscous.