Barramundi & Zesty Olive Couscous Salad

Name: Barramundi & Zesty Olive Couscous Salad with Garlic-Chilli Oil & Yoghurt
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; 1 packet parsley; 1 packet Mint; ½ Lemon; pinch Chilli Flakes; 1 packet Chicken Stock Pot; 1 sachet Lemon Pepper Seasoning; 1 packet Couscous; 1 packet Barramundi; 1 packet Greek-Style Yoghurt; ¾ cup water; drizzle white wine vinegar

with Garlic-Chilli Oil & Yoghurt

Get up to $200 off!

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, this lemon-pepper couscous salad is the perfect addition, especially when topped with yoghurt.

This recipe is under 650kcal per serving.

Tags:

Air Fryer Friendly

•Calorie Smart

•Over 30g protein

•Climate Superstar

Allergens:

Wheat

•Gluten

•Pesce

•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

1 packet

parsley

1 packet

Mint

Lemon

pinch

Chilli Flakes

1 packet

Chicken Stock Pot

1 sachet

Lemon Pepper Seasoning

1 packet

Couscous

1 packet

Barramundi

1 packet

Greek-Style Yoghurt

Not included in your delivery

olive oil

¾ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2234 kJ

Calories534 kcal

Fat21.4 g

of which saturates5.7 g

Carbohydrate45.1 g

of which sugars8.2 g

Dietary Fibre5.8 g

Protein37.1 g

Sodium1380 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Lid

•Air Fryer

•Large Non-Stick Pan

Cooking Steps

• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic and parsley. • 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 olive oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant. Stir through parsley. Set aside.

• In a medium saucepan, combine the water, chicken stock pot 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 water is absorbed, 5 minutes. Add a squeeze of lemon juice and fluff up with fork.

• Set air fryer to 200°C. • 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. 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. Drizzle over garlic-chilli oil. • Dollop with Greek-style yoghurt. • Sprinkle with mint and any remaining chilli flakes. • Serve with any remaining lemon wedges. Enjoy!