Crumbed Basa & Zesty Olive Couscous Salad

Name: Crumbed Basa & Zesty Olive Couscous Salad with Garlic-Chilli Oil & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Baby Spinach Leaves; 1 sachet Vegetable Stock Pot; 1 sachet Chilli Flakes; 1 packet Couscous; 280 g Crumbed Basa; 1 Garlic; 1 packet Greek-Style Yoghurt; 1 packet Kalamata Olives; 1 sachet Lemon Pepper Seasoning; 1 Lemon; 1 packet Mint; 1 packet Parsley; 1 Tomato; 1 drizzle olive oil; 1 drizzle white wine vinegar; ¾ cup water

with Garlic-Chilli Oil & Yoghurt

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New flavour alert: Raise crumbed 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

•Fish

•Soy

•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

1 packet

Baby Spinach Leaves

1 sachet

Vegetable Stock Pot

1 sachet

Chilli Flakes

1 packet

Couscous

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

280 g

Crumbed Basa

(Contains: Fish, Gluten, Soy, Wheat;)

1

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Kalamata Olives

1 sachet

Lemon Pepper Seasoning

1

Lemon

1 packet

Mint

1 packet

Parsley

1

Tomato

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

¾ cup

water

Nutritional Values

Calories589 kcal

Energy (kJ)2460 kJ

Fat21.8 g

of which saturates8 g

Carbohydrate68.2 g

of which sugars9.5 g

Dietary Fibre4.5 g

Protein26.6 g

Cholesterol0 mg

Sodium1420 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• 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 oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant. Stir through parsley.

2

• In a medium saucepan, combine the water, chicken-style stock powder 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.

3

• 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.

4

• 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!