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 ground 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!
Vegetable Stock Pot(ContainsCelery, Sulphites)
Pre-heat your oven to 200 degrees and boil a pot of water (the amount stated in the ingredient list). Stir in the stock pot and dissolve. Slice the leek in half lengthways then thinly chop widthways. Peel and finely chop the garlic and the red onion.
Tip the couscous into the stock then 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 a glug of olive oil and a pinch of salt. Place on a baking tray on the top shelf of your oven for 20mins.
Heat a splash of olive oil in a frying pan on medium-low heat. Cook your leek, garlic and onion for around 5 mins until soft. Add in the tomato purée and tomato passata. Finally add a pinch of salt, the olives and a few grinds of pepper.
Once your aubergine is cooked add it to your tomato ragu. Stir the ground almonds into your ragu as well.
Finely chop three-quarters of the basil and mix this into your couscous. Tip: Use a fork to break up and separate the couscous.
Serve your couscous with your tomato ragu on the side, crumble the feta on top with your hands and garnish with a bit more basil.