Greek Ragu
with Almonds, Eggplant and Basil Couscous
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 g
Couscous
(Contains Wheat)
2 unit
Baby Eggplant
56 g
Leek, sliced
56 g
Red Onion
10 g
Garlic
30 g
Mixed Olives
(Contains Sulphites)
1 box
Tomato Passata
1 unit
Vegetable Broth Concentrate
½ cup
Feta Cheese, crumbled
(Contains Milk)
14 g
Basil
28 g
Almonds, sliced
(Contains Tree nuts)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
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!
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