Double Crumbed Fish & Olive Couscous Salad
with Creamy Pesto Dressing & Lemon
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!
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 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
½ packet
vegetable stock pot
2 packet
crumbed basa
(Contains Gluten, Fish, Soy, Wheat;)
½
lemon
1 packet
Trimmed Green Beans
1 packet
baby spinach leaves
1 packet
kalamata olives
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
¾ cup
boiling water
Nutritional Values
Utensils
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 (cook in batches if needed). Transfer to a paper towel-lined plate.
• While the fish is cooking, slice lemon into wedges and half trimmed green beans. • Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain, then add to the bowl with the couscous. • To the bowl with couscous and green beans, add baby spinach leaves, kalamata olives, a good squeeze of lemon juice and a drizzle of olive oil. • Season with salt and pepper and toss to combine.
• Divide olive couscous salad between bowls and top with crumbed fish. Drizzle over creamy pesto dressing. • Serve with any remaining lemon wedges. Enjoy!