Barramundi & Zesty Olive Couscous Salad
with Garlic-Chilli Oil & Yoghurt
- Wheat
- Gluten
- Fish
- Milk
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
New flavour alert: Raise barramundi 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.
Ingredients
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
(Contains: Wheat, Gluten May be present: Soy)
1 packet
Barramundi
(Contains: Fish May be present: Crustaceans, Mollusc)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
¾ cup
water
drizzle
white wine vinegar
Utensils
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 barramundi, skin-side up, into the air fryer basket and cook until just cooked through, 10-12 minutes.
TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook barramundi, skin-side down first, until just cooked through, 3-5 minutes each side (depending on thickness).
• 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 barramundi. Drizzle over garlic-chilli oil. • Dollop with Greek-style yoghurt. • Sprinkle with mint and any remaining chilli flakes. • Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers loved the bold, zesty flavours, though some found the kalamata olives overpowering — finely chopping them or reducing the quantity helped balance the dish.
- Ease of prep: Quick and straightforward to pull together, with most finding it easy enough for a weeknight cook.
- Suggestions: Several customers preferred pan-frying the barramundi over air-frying for better results; adding a spray of olive oil in the last few minutes helped crisp the skin. Some added extra tomato, cucumber, or feta to bulk out the couscous salad, and swapping in green olives was a popular tweak for those sensitive to strong olive flavour.
- Leftovers: The couscous salad kept well over a few days, and several customers enjoyed the dish cold the next day without reheating.
- Portions: A number of customers found the barramundi portion on the smaller side and suggested ordering a double serve of fish for a more filling meal.
