Double Barramundi & Zesty Veggie Couscous
with Fetta Yoghurt
Delicate and flaky barramundi serves as the perfect accompaniment to a refreshing lemony couscous salad and a generous drizzle of creamy, fetta yoghurt. Tear over some mint for a tasteful herby hit!
This recipe is under 650kcal per serving.
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.
Ingredients
1
Garlic
1
Couscous
(Contains Wheat, Gluten; May be present: Soy. )
2
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1
Baby Spinach Leaves
1
Lemon
1
Greek-Style Yoghurt
(Contains Milk;)
1
Fetta Cubes
(Contains Milk;)
1
Cucumber
1
Tomato
1
Mint
Not included in your delivery
olive oil
water
white wine vinegar
Nutritional Values
Cooking Steps
• Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add garlic and cook, until fragrant, 1 minute. Add the water, lemon zest 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. Fluff up with fork.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel and sprinkle both sides with a pinch of salt and pepper. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel and sprinkle both sides with a pinch of salt and pepper. • When oil is hot, cook barramundi, skin-side down first, in batches, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
• While barramundi is cooking, halve tomato. Roughly chop cucumber. • To pan with couscous, add cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • To a small bowl, squeeze lemon juice from wedges, then add fetta cubes and Greek-style yoghurt. Stir to combine.
• Divide zesty veggie couscous salad between bowls. Top with pan-fried barramundi. • Drizzle with fetta-yoghurt, tear over mint to serve. Enjoy!