Almond & Aubergine Stew

Name: Almond & Aubergine Stew with Basil Couscous
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 250 Water; ½ Vegetable Stock Pot; 1 Leek; 2 Garlic Clove; ½ Red Onion; 150 Couscous; 1 Aubergine; 15 Tomato Puree; 1.5 Tomato Passata; 30 Olives; 15 Ground Almond; ½ Basil; ½ Feta Cheese

with Basil Couscous

Recipe Development TeamPublished on June 30, 2017

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Using nuts to thicken a sauce is a great trick to learn. It works for dishes from all around the world - Indian curries, Spanish soups, South American stews and many more. We're using almonds today to give a creamy texture and subtle flavour to this Greek-inspired stew. Served over herb-flecked couscous and topped with feta, you'd have to be nuts not to give it a go!

Tags:

Calorie Smart

•Veggie

Allergens:

Celery

•Sulphites

•Cereals containing gluten

•Nuts

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Leek

Garlic Clove

Red Onion

150

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

Aubergine

(May contain traces of: Celery)

Tomato Puree

1.5

Tomato Passata

Olives

Ground Almond

(Contains: Nuts)

Basil

Feta Cheese

(Contains: Milk)

Not included in your delivery

250

Water

Nutritional information

Energy (kJ)2209 kJ

Energy (kcal)528 kcal

Fat15 g

of which saturates5 g

Carbohydrate75 g

of which sugars18 g

Protein21 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Knife

•Medium Saucepan

•Spoon

•Baking Tray

•Lid

•Grill Pan

•Fork

•Plate

Cooking Instructions and Tips

Preheat your oven to 200°C. Put the water (amount specified in the ingredient list) on to boil in a large saucepan on medium heat. Add the vegetable stock pot and stir to dissolve. Remove the root and dark green tops from the leek, cut in half lengthways and thinly slice into half moons. Peel and grate the garlic (or use a garlic press). Halve, peel and finely chop the red onion into ½cm pieces.

Add the couscous to your pan of stock, remove from the heat and pop on a lid. Set it aside until everything else is ready. Halve the aubergine lengthways and chop into 1cm pieces. Put on a baking tray, drizzle over some olive oil and season with a pinch of salt. Toss to coat then spread out evenly and roast on the top shelf of your oven until soft and brown, 20 mins.

Put a splash of olive oil in a frying pan on medium-low heat. Add the leek, garlic and onion. Cook until soft, about 5 mins. Stir in the tomato purée and tomato passata and continue to cook on low heat until the stew begins to thicken, 5-10 mins.

Add the green olives, a pinch of salt and a few grinds of black pepper to the stew. Once the aubergine is cooked, add that in too along with the ground almonds.

Pick the basil leaves from their stalks and finely chop (discard the stalks). Take the lid off the couscous and fluff it up with a fork. Stir through three-quarters of the basil.