Quick Crumbed Basa & Zesty Olive Couscous Salad

Name: Quick Crumbed Basa & Zesty Olive Couscous Salad with Gourmet Garden Basil & Garlic-Chilli Oil
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 mint; ½ lemon; pinch Chilli Flakes; ½ packet lightly dried basil; ¾ cup water; ¼ tsp salt; 1 sachet lemon pepper seasoning; 1 packet couscous; 1 packet Crumbed Basa; drizzle white wine vinegar; 1 packet Greek-style yoghurt

with Gourmet Garden Basil & Garlic-Chilli Oil

Get up to $200 off!

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 crumbed basa 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.

Tags:

Air Fryer Friendly

•Calorie Smart

Allergens:

Gluten

•Wheat

•Soy

•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

1 packet

mint

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

Crumbed Basa

(Contains: Gluten, Wheat, Soy, 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

Nutritional Values

Energy (kJ)2630 kJ

Calories629 kcal

Fat24.1 g

of which saturates8.2 g

Carbohydrate70.6 g

of which sugars10.6 g

Dietary Fibre5.7 g

Protein27.6 g

Sodium1885 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Air Fryer

•Large Frying Pan

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. Place crumbed basa into the air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. Transfer to a paper towel-lined plate. Season with salt and pepper.

TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.

• 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 crumbed basa. Drizzle over garlic-chilli oil. • Dollop over Greek-style yoghurt, tear over parsley and sprinkle over any remaining chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!