Quick Barramundi & Zesty Olive Couscous Salad
with Gourmet Garden Basil & Garlic-Chilli Oil- Gluten
- Wheat
- Fish
- Milk
- May contain traces of allergens
- Soy
Gourmet Garden’s Aussie grown basil is lightly dried for a fresher flavour, and lasts four weeks once opened. Best added at the end of cooking, it pairs perfectly with pasta, salads and bruschetta. Raise barramundi to the next level by adding this stellar herb to a garlic-chilli oil to take things up a notch. *This recipe is under 650kcal per serving.*
Ingredients
1
tomato
1 packet
baby spinach leaves
1 packet
kalamata olives
1 clove
garlic
1 packet
mint
½
lemon
pinch
chilli flakes
½ packet
lightly dried basil
1 sachet
lemon pepper seasoning
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
barramundi
(Contains: Fish;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
¾ cup
water
¼ tsp
salt
drizzle
white wine vinegar
Utensils
Cooking Steps
• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. Pick mint leaves and finely chop. • Cut lemon into wedges. • In a medium heatproof bowl, add garlic, chilli flakes (if using), a generous drizzle of oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant. Stir through Gourmet Garden lightly dried basil (see ingredients).
• 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.
• Set air fryer to 200°C. Pat barramundi dry with paper towel. • Place barramundi skin-side up into the air fryer basket and cook until just cooked through, 10-12 minutes.
TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel. When oil is hot, cook barramundi, skin-side down first, until just cooked through, 3-5 minutes each side (depending on thickness).
• 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, then drizzle over garlic-chilli oil. • Top with a dollop of Greek-style yoghurt, sprinkle over mint and any remaining chilli flakes (if using). • Serve with any remaining lemon wedges. Enjoy!
