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!
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
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!
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