Barramundi & Zesty Olive Couscous Salad
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Barramundi & Zesty Olive Couscous Salad

Barramundi & Zesty Olive Couscous Salad

with Garlic-Chilli Oil & Yoghurt

New flavour alert: Raise barramundi to the next level by adding a garlic-chilli oil to take things up a notch. To cool things down, lemon-pepper couscous is the perfect addition, especially when topped with Greek yoghurt.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Quick
Climate Superstar
Calorie Smart
Allergens:
Wheat
Gluten
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

tomato

1 packet

baby spinach leaves

1 packet

kalamata olives

1 clove

garlic

½

lemon

pinch

chilli flakes

1 sachet

Chicken-Style Stock Powder

1 sachet

Lemon Pepper Seasoning

1 packet

Couscous

(Contains Wheat, Gluten;)

1 packet

Barramundi

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

parsley

Not included in your delivery

olive oil

¾ cup

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2082 kJ
Calories498 kcal
Fat18.5 g
of which saturates5.1 g
Carbohydrate44.2 g
of which sugars8.9 g
Dietary Fibre5.7 g
Protein35.8 g
Sodium1196 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. • Cut lemon into wedges. • In a medium heatproof bowl, add garlic, chilli flakes (if using), a drizzle of olive oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant.

2
2

• In a medium saucepan, combine the water, chicken-style stock powder and lemon pepper seasoning and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Add a squeeze of lemon juice and fluff up with fork.

3
3

• Meanwhile, pat barramundi dry with a paper towel and season generously on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 3-5 minutes each side (depending on thickness).

TIP: Patting the skin dry helps it crisp up in the pan!

4
4

• Add tomato, spinach, olives and a drizzle of olive oil and white wine vinegar to the pan with couscous. Toss to combine and season to taste. • Divide zesty olive couscous salad between bowls. Top with barramundi. Drizzle over garlic-chilli oil. • Dollop over Greek-style yoghurt, tear over parsley and sprinkle over any remaining chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!