Greek Ragu with Almond, Aubergine Basil Couscous
Nutrition per serving
Calories | 572 kcal |
Protein | 17.5 g |
Carbs | 72.1 g |
Fats | 21.6 g |
Saturated Fat | 2.5 g |
Monounsaturated Fat | 14.7 g |
Polyunsaturated Fat | 3.5 g |
Sugars | 17.1 g |
Fiber | 15.2 g |
Sodium | 1,681 mg |
Ingredients
Vegetable Stock Cube | |
Leeks, (bulb and lower leaf-portion) | |
Garlic | |
Red Onion | |
Couscous | |
Aubergine (eggplant) | |
Tomato Puree | |
Tomato Passata | |
Green Olives | |
Almonds | |
Basil Leaves | |
Olive Oil | |
Olive Oil |
Preparations
1. Preheat the oven to 200 C (392 F).
1. Preheat the oven to 200 C (392 F).
2. Slice the aubergine in half lengthways, then slice one half into 4 strips and slice widthways into 1 cm cubes.
3. Peel/finely dice the garlic and onion.
4. Slice the leek in half lengthways, then thinly chop widthways.
5. Chop the basil.
Cooking Instructions
1. Place the aubergine into a bowl with ½ a tbsp of olive oil and a pinch of salt. Place onto a baking tray and cook near the top of the oven for 10 minutes.
1. Place the aubergine into a bowl with ½ a tbsp of olive oil and a pinch of salt. Place onto a baking tray and cook near the top of the oven for 10 minutes.
2. To make the couscous, bring 125ml of water to boil. Add the stock pot and stir to dissolve. Add the couscous, cover with a lid, remove from heat and set aside for 10 minutes until the granules have absorbed all the liquid. Fluff the cooked couscous with a fork to separate the grains
3. In a frying pan, heat a tsp of olive oil over medium-low heat. Add the garlic, onion and leeks and cook for about 3-4 minutes until softened. Add the tomato passata, tomato purée and olives with a pinch of sugar and salt and pepper. Stir to combine, bring to a gentle boil, lower heat to low and gently simmer. Once the aubergines have cooked, add to the sauce and stir, before stirring in the ground almonds. Remove from the heat and set aside.
4. Fluff up the couscous with a fork, then stir in the chopped basil.
5. Serve the couscous in a bowl with the ragu on the side and a little chopped basil sprinkled over the top.