Greek Ragu

Greek Ragu

with Almond, Aubergine & Basil Couscous

Read more

The Ancient Greeks are famed for their spectacular mythology, their Gods and Goddesses and their epic storytelling. But we think their ragu is one of their lesser known treasures. The gentle, warm tang of our tomatoes blends like a charm with flaked almonds and aubergines. And when you add the herby basil couscous into the mix... Well - take our word for it, the whole family will love it!


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

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)

Garlic Clove

½ unit(s)

Red Onion

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

¾ cup(s)



1 unit(s)


½ tbsp

Tomato Puree

5.5 unit(s)

Tomato Passata

2 tbsp

Green Olives

2 tbsp

Ground Almond


½ bunch(es)

Basil 20g

½ block(s)

Feta Cheese

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2807.464 kJ
Energy (kcal)671 kcal
Fat21.0 g
of which saturates8.0 g
Carbohydrate103 g
of which sugars0.0 g
Dietary Fiber0 g
Protein27 g
Salt0.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Pre-heat your oven to 200 degrees and boil 250ml (exactly) of water in a pot. Stir in half the stock pot until it dissolves. Slice the leeks in half lengthways then thinly chop widthways. Peel and finely dice the garlic. Peel and finely dice the red onion.


Tip the couscous into the stock, immediately cover with a tight lid and leave off the heat until the recipe is complete.


Slice the aubergine in half lengthways. Slice each half lengthways again into at least eight strips. Finely chop the strips widthways before coating in 1 tbsp of olive oil and ¼ tsp of salt. Place on a baking tray on the top shelf of the oven for 20 mins.


Heat 2 tsp of olive oil in a frying pan on medium-low heat. Cook the leeks, garlic and onion for around 5 mins until soft. Add in the tomato purée, tomato passata and 1 tsp of sugar (if you have some). Finally add ¼ tsp of salt, the pitted olives and a few grinds of pepper.


Once the aubergine is cooked add it to your tomato ragu. Stir the ground almonds into the sauce as well.


Finely chop the basil and mix this into the couscous. Tip: To break up and separate the couscous use a fork.


Serve your couscous with the tomato ragu on the side, crumble the feta on top with your hands and garnish with a bit more basil.