Preparation time: 40 minutes
Refrigeration time: 60 minutes

Hint: Use leftover ratatouille or frozen ratatouille (about 800 g / 2 lb.)

1. Seed and dice the tomatoes.
2. Peel and mince the onion and garlic.
3. Halve, seed and dice the peppers.
4. Wash and dice the eggplant and zucchini (do not peel).
5. Heat the oil in a skillet and add the onion and garlic. Cook over medium heat for 3 minutes.
6. Add the peppers and cook 5 minutes.
7. Add the zucchini and eggplant, then the tomatoes, thyme, salt and pepper.
8. Cook uncovered over low heat for 30 minutes, stirring occasionally. Add the tomato coulis and set aisde.
9. Prepare the couscous or bulgur according to package directions. Cool.

Guacamole

1. Mash the avocados to a paste.
2. Mix in lemon juice to taste, then the tomato and 1/2 finely diced onion. Season with salt and pepper.

Assembly and finishing

1. Combine 100 g (3 1/2 oz.) guacamole with half the couscous.
2. In a buttered terrine dish, place half the couscous.
3. Pour the ratatouille on top and cover with the guacamole-couscous mixture. Press each layer down well.
4. Refrigerate the terrine for at least an hour before unmolding.
5. Serve with the remaining guacamole.