Quick Crumbed Basa & Zesty Olive Couscous Salad
with Gourmet Garden Basil & Garlic-Chilli Oil- Gluten
- Wheat
- Soy
- 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 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.*
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
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
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. 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!
