Barramundi & Zesty Veggie Couscous
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Barramundi & Zesty Veggie Couscous

Barramundi & Zesty Veggie Couscous

with Fetta Yoghurt

Delicate and flaky barramundi serves as the perfect accompaniment to a refreshing lemony couscous salad and a generous drizzle of creamy, fetta yoghurt. Tear over some mint for a tasteful herby hit!

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
•Calorie Smart
•Climate Superstar
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 Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

Garlic

1

Lemon

1

Couscous

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

1

Barramundi

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

1

Baby Spinach Leaves

1

Greek-Style Yoghurt

(Contains Milk;)

1

Fetta Cubes

(Contains Milk;)

1

Cucumber

1

Tomato

1

Mint

Not included in your delivery

olive oil

water

white wine vinegar

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Nutritional Values

Energy (kJ)1815 kJ
Calories434 kcal
Fat12.1 g
of which saturates5.6 g
Carbohydrate42 g
of which sugars8 g
Dietary Fibre6.1 g
Protein36.8 g
Sodium324 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add garlic and cook, until fragrant, 1 minute. Add the water, lemon zest 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. Fluff up with fork.

2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel and sprinkle both sides with a pinch of salt and pepper. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).

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

3

• While barramundi is cooking, halve tomato. Roughly chop cucumber. • To pan with couscous, add cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • To a small bowl, squeeze lemon juice from wedges, then add fetta cubes and Greek-style yoghurt. Stir to combine.

4

• Divide zesty veggie couscous salad between bowls. Top with pan-fried barramundi. • Drizzle with fetta-yoghurt, tear over mint to serve. Enjoy!