Greek Ragu
with Almonds, Eggplant and Basil Couscous- Blé
- Sulfites
- Lait
- Noix
Greek ragu is one of the lesser known treasures of Aagean cuisine. The gentle, warm tang of tomatoes blends like a charm with almonds and eggplants. And when you add the flavourful basil couscous into the mix, well, take our word for it, everyone will love it!
Ingrédients
113 g
Couscous
(Contient: Blé)
2 pièce(s)
Mini aubergine
56 g
Poireau, émincé
56 g
Oignon rouge
10 g
Ail
30 g
Olives mélangées
(Contient: Sulfites)
1 boîte(s)
Coulis de tomates
1 pièce(s)
Concentré de bouillon de légumes
½ tasse(s)
Feta, émietté
(Contient: Lait)
14 g
Basilic
28 g
Amandes, tranchées
(Contient: Noix)
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
Preheat the oven to 425°F (to roast the eggplant). Start prepping when the oven comes up to temperature!
Roast the eggplant: Chop the eggplant into 1/2-inch cubes. Toss the eggplant with a drizzle of oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the centre of the oven until golden-brown, stirring halfway through cooking, 23-25 min.
Prep: Meanwhile, wash and dry all produce. Mince or grate the garlic. Roughly chop the olives. Pick the basil leaves off the stems (don't discard the stems — we'll use it later!). Bring a kettle of water to a boil.
Make the couscous: In a large bowl, combine the couscous, basil stems and broth concentrate(s). Stir in 3/4 cup boiling water (double for 4 people). Cover with a lid and set aside.
Toast the almonds: Meanwhile, heat a large pan over medium heat. Add the almonds to the dry pan. Cook, stirring often, until golden and toasted, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer the almonds to a plate.
Make the ragu: Increase the heat to medium-high. Add a drizzle of oil in the same pan, then the onions, leeks and garlic. Cook, stirring often, until veggies are golden-brown, 4-5 min. Add the passata. Reduce the heat to medium-low. Simmer until the sauce thickens slightly, 5-6 min. Stir in the roasted eggplant and olives. Season with salt.
Finish and serve: Remove the basil stems from the couscous and stir in the basil leaves. Divide the ragu between bowls and sprinkle with the almonds and feta. Enjoy!
