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Greek Ragù

Greek Ragù

with Almonds, Eggplant and Basil Couscous

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
Sulphites
Milk
Tree nuts

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 2 people

½ cup

Couscous

(Contains Wheat)

400 g

Baby Eggplant

56 g

Leek, sliced

56 g

Red Onion, chopped

10 g

Garlic

30 g

Mixed Olives

(Contains Sulphites)

1 box

Tomato Passata

1 unit

Vegetable Broth Concentrate

56 g

Feta Cheese, crumbled

(Contains Milk)

10 g

Basil

28 g

Almonds, sliced

(Contains Tree nuts)

Not included in your delivery

Salt and Pepper*

Oil*

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Nutrition Values

Energy (kJ)0 kJ
Calories574 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate51 g
Sugar18 g
Dietary Fiber23 g
Protein21 g
Cholesterol25 mg
Sodium1171 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Aluminum Foil
Garlic Press
Kettle
Large Bowl
Measuring Cups
Large Pan

Cooking Steps

1 ROAST EGGPLANT
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 PREP
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 MAKE COUSCOUS
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 TOAST ALMONDS
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 MAKE RAGU
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 FINISH AND SERVE
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.