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Greek Ragu

Greek Ragu

Greek Ragu

with Almond, Aubergine & Basil Couscous

Recipe Development TeamPublished on March 16, 2015

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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!

Tags:

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

1

Leek

2

Garlic Clove

½

Red Onion

½

Vegetable Stock Pot

(Contains: Celery, Sulphites)

¾

Couscous

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

1

Aubergine

(May contain traces of: Celery)

½

Tomato Puree

5.5

Tomato Passata

2

Olives

2

Ground Almond

(Contains: Nuts)

½

Basil

½

Feta Cheese

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)671 kcal

Energy (kJ)2807 kJ

Fat21 g

of which saturates8 g

Carbohydrate103 g

Protein27 g

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

Utensils

•Pot

•Knife

•Baking Tray

•Grill Pan

•Pan

•Fork

•Plate

Cooking Instructions and Tips

1

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.

2

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

Place aubergine on baking tray

3

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.

add the olives to the sauce

4

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.

Add the aubergine

5

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

Add basil to couscous

6

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

7

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.

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