Barramundi & Zesty Olive Couscous Salad

Name: Barramundi & Zesty Olive Couscous Salad with Garlic-Chilli Oil, Yoghurt & Fetta
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 tomato; 1 packet baby spinach leaves; 1 packet kalamata olives; 1 clove garlic; ½ lemon; pinch chilli flakes; ¾ cup water; ¼ tsp salt; 1 sachet Lemon Pepper Seasoning; 1 packet Couscous; 1 packet Barramundi; drizzle white wine vinegar; 1 packet Greek-style yoghurt; 1 packet parsley; 1 packet Fetta Cubes

with Garlic-Chilli Oil, Yoghurt & Fetta

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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

•Calorie Smart

Allergens:

Wheat

•Gluten

•Fish

•Milk

The quantities provided above are averages only.

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

tomato

1 packet

baby spinach leaves

1 packet

kalamata olives

1 clove

garlic

lemon

pinch

chilli flakes

1 sachet

Lemon Pepper Seasoning

1 packet

Couscous

(Contains: Wheat, Gluten; May be present: Soy.)

1 packet

Barramundi

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

parsley

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

¾ cup

water

¼ tsp

salt

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2222 kJ

Calories531 kcal

Fat21.3 g

of which saturates6.9 g

Carbohydrate44.3 g

of which sugars9 g

Dietary Fibre5.7 g

Protein38 g

Sodium1409 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• 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.

• In a medium saucepan, combine the water, salt 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.

• 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!

• 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). Crumble over fetta cubes. Serve with any remaining lemon wedges. Enjoy!