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Greek Ragu

Greek Ragu

with Almond, Aubergine & Basil Couscous

4.0(1.3K)

Recipe Development TeamUpdated on October 22, 2023

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Get 50% off 1st box + free for 3 months!

Calories

:

619 kcal

Protein

:

27g protein

Total

:

35 minutes

Difficulty

:

Medium

Veggie

Allergens:

Celery
Sulphites
Cereals containing gluten
Nuts
Milk
Soya
May contain traces of allergens
Celery

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1

Leek

2

Garlic Clove

½

Red Onion

½

Vegetable Stock Pot

(Contains: Celery, Sulphites)

150

Couscous

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

1

Aubergine

(May contain traces of: Celery)

½

Tomato Puree

2

Tomato Passata

30

Olives

15

Ground Almond

(Contains: Nuts)

½

Basil

½

Feta Cheese

(Contains: Milk)

Nutritional information

Energy (kJ)2569 kJ

Energy (kcal)619 kcal

Fat26 g

of which saturates9 g

Carbohydrate75 g

of which sugars15 g

Protein27 g

Salt3 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

Instructions

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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