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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Red Onion, chopped
Vegetable Broth Concentrate
Feta Cheese, crumbled(ContainsMilk/Lait)
Almonds, sliced(ContainsTree Nut/Noix)
Salt and Pepper*
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.
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.
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.
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.
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.
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.