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Greek Ragù

Greek Ragù

with Almonds, Eggplant and Basil Couscous

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Greek ragù is one of the lesser known treasures of Aegean 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!

Tags:Veggie
Allergens:Wheat/BléSulphites/SulfiteMilk/LaitTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

½ cup

Couscous

(ContainsWheat/Blé)

400 g

Baby Eggplant

56 g

Leek, sliced

56 g

Red Onion, chopped

10 g

Garlic

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

1 box

Tomato Passata

1 unit

Vegetable Broth Concentrate

56 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

10 g

Basil

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories574 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate51 g
Sugar18 g
Dietary Fiber23 g
Protein21 g
Cholesterol25 mg
Sodium1171 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Garlic Press
Kettle
Large Bowl
Measuring Cups
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the eggplant). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the stems off the eggplants, then chop into 1/2-inch cubes. On a foil-lined baking sheet, toss the eggplant with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until the eggplant is soft and slightly crispy on the edges, 20-23 min.

2

Meanwhile, mince or grate the garlic. Roughly chop the olives. Pick the basil leaves off the stems (don't discard the stems — we'll use them later!). Bring a kettle of water to a boil.

3

In a large bowl, combine the couscous, basil stems and broth concentrate. Stir in 3/4 cup boiling water. Cover and let stand for 5-6 min.

4

Meanwhile, heat a large non-stick 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 and set aside.

5

Increase the heat to medium-high. Add a drizzle of oil to 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 pepper.

6

Remove the basil stems from the couscous. Season with salt and pepper. Divide the ragù and couscous between bowls. Sprinkle over the basil leaves, almonds and feta.