Double Barramundi & Zesty Olive Couscous Salad

Name: Double Barramundi & Zesty Olive Couscous Salad with Garlic-Chilli Oil & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Baby Spinach Leaves; 560 g Barramundi; 1 sachet Chilli Flakes; 1 packet Couscous; 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 sachet Vegetable Stock Pot; 1 Tomato; ¾ cup water; ¼ tsp salt; 1 drizzle white wine vinegar; 1 drizzle olive oil

with Garlic-Chilli Oil & Yoghurt

Get up to $230 off

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.

Tags:

Air Fryer Friendly

Allergens:

Fish

•Gluten

•Wheat

•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

560 g

Barramundi

(Contains: Fish; May be present: Crustaceans, Molluscs.)

1 sachet

Chilli Flakes

1 packet

Couscous

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

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Kalamata Olives

1 sachet

Lemon Pepper Seasoning

Lemon

1 packet

Mint

1 packet

Parsley

1 sachet

Vegetable Stock Pot

Tomato

Not included in your delivery

¾ cup

water

¼ tsp

salt

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutritional Values

Energy (kJ)2930 kJ

Calories699 kcal

Fat30.3 g

of which saturates8.6 g

Carbohydrate44.8 g

of which sugars7.5 g

Dietary Fibre5.2 g

Protein61.3 g

Cholesterol0.1 mg

Sodium1330 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. • Cut lemon into wedges. • In a medium heatproof bowl, add garlic, chilli flakes (if using), a drizzle of olive oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant.

• 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.

• Meanwhile, pat barramundi dry with a paper towel and season generously on both sides. • Set your 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). TIP: Cook barramundi in batches for best results.

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