Easy Double Crumbed Fish & Olive Couscous Salad

Name: Easy Double Crumbed Fish & Olive Couscous Salad with Creamy Pesto Dressing & Lemon
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet Couscous; 1 sachet Vegetable Stock Powder; ¾ cup boiling water; 2 packet Crumbed Basa; 1 tomato; 1 cucumber; ½ lemon; 1 packet Baby Spinach Leaves; 1 packet kalamata olives; 1 packet creamy pesto dressing

with Creamy Pesto Dressing & Lemon

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Everything about this salad is fresh and tasty. The crisp, couscous salad packs a punch from the kalamata olives and is ready to welcome crumbed fish to your table. The creamy pesto dressing gives it that extra aromatic kick and brings all the flavours together!

Tags:

Air Fryer Friendly

Allergens:

Wheat

•Gluten

•Soy

•Fish

•Milk

•Eggs

•Walnut

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Couscous

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

1 sachet

Vegetable Stock Powder

2 packet

Crumbed Basa

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

tomato

cucumber

lemon

1 packet

Baby Spinach Leaves

1 packet

kalamata olives

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

Not included in your delivery

olive oil

¾ cup

boiling water

Nutritional Values

Energy (kJ)4167 kJ

Calories996 kcal

Fat47.6 g

of which saturates13.9 g

Carbohydrate93.5 g

of which sugars11.7 g

Dietary Fibre4.9 g

Protein42.6 g

Sodium1827 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Air Fryer

•Large Frying Pan

Cooking Steps

• Boil the kettle. • To a medium bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people /1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with fork and set aside.

• Meanwhile, set air fryer to 200°C. • Place crumbed basa into an air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes (cook in batches if needed). • 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.

• While the fish is cooking, roughly chop tomato and cucumber. • Slice lemon into wedges. • To the bowl with couscous, add tomato, cucumber, baby spinach leaves, a good squeeze of lemon juice and a drizzle of olive oil. • Season with salt and pepper and toss to combine. • Stir kalamata olives through the couscous.

• Divide olive couscous salad between bowls and top with crumbed fish. Drizzle over creamy pesto dressing. • Serve with any remaining lemon wedges. Enjoy!