Crumbed Basa & Zesty Olive Couscous Salad

Name: 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 parsley; 1 packet mint; ½ lemon; pinch chilli flakes; 1 packet chicken stock pot; 1 sachet lemon pepper seasoning; 1 packet couscous; 1 packet Crumbed Basa; 1 packet Greek-style yoghurt; ¾ cup water; drizzle white wine vinegar

with Gourmet Garden Basil & Garlic-Chilli Oil

Get up to $200 off!

New flavour alert: Raise bcrumbed basa 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

Allergens:

Gluten

•Wheat

•Soja

•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

Crumbed Basa

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

¾ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2597 kJ

Calories621 kcal

Fat22.9 g

of which saturates8 g

Carbohydrate70.8 g

of which sugars10.9 g

Dietary Fibre5.7 g

Protein28 g

Sodium1809 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 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 mint and sprinkle over any remaining chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!