Greek Ragu with Aubergine Basil Couscous

Nutrition per serving

Calories618 kcal
Protein21.4 g
Carbs70.9 g
Fats24.8 g
Saturated Fat9.4 g
Monounsaturated Fat12.3 g
Polyunsaturated Fat1.9 g
Sugars18.5 g
Fiber13.3 g
Sodium2,140 mg

Ingredients

Vegetable Stock Cube
Leeks, (bulb and lower leaf-portion)
Garlic
Red Onion
Couscous
Aubergine (eggplant)
Tomato Puree
Tomato Passata
Green Olives
Basil Leaves
Feta Cheese
Olive Oil
Olive Oil
Preparations
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.

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. 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 the feta crumbled over the top. Sprinkle over a little chopped basil.