Barramundi & Zesty Veggie Couscous

Name: Barramundi & Zesty Veggie Couscous with Fetta Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Couscous; 280 g Barramundi; 1 Garlic; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 packet Mint; 1 Tomato; 1 Cucumber; 1 Lemon; 1 packet Fetta Cubes; 1 drizzle olive oil; ¾ cup water; 1 drizzle white wine vinegar

with Fetta Yoghurt

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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:

Dietitian approved

•Mediterranean

Allergens:

Gluten

•Wheat

•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 packet

Couscous

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

280 g

Barramundi

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

Garlic

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Mint

Tomato

Cucumber

Lemon

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Calories494 kcal

Energy (kJ)2070 kJ

Fat19.9 g

of which saturates6.9 g

Carbohydrate41.1 g

of which sugars6.1 g

Dietary Fibre4.4 g

Protein36.9 g

Sodium324 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• 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. • Cook garlic until fragrant, 1 minute. Add the water and lemon zest, then 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. Fluff up with a fork.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Pat barramundi dry with a 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!

• While barramundi is cooking, roughly chop tomato and cucumber. • To the pan with couscous, add tomato, cucumber, 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, then add fetta cubes and Greek-style yoghurt. Stir to combine.

• Divide zesty veggie couscous between bowls. • Top with barramundi. • Drizzle with fetta yoghurt and tear over mint to serve. Enjoy!