Double Garlic-Chilli Barramundi & Olive Couscous Salad
with Chilli Flakes & Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mint
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Baby Spinach Leaves
1 sachet
Lemon Pepper Seasoning
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Chilli Flakes
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Parsley
1
Tomato
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Kalamata Olives
1
Lemon
Cooking Steps
• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. 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 oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant. Stir through Gourmet Garden lightly dried basil (see ingredients).
• In a medium saucepan, combine the water, chicken-style stock powder 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.
• 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). TIP: Patting the skin dry helps it crisp up!
• 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, sprinkle over mint, tear over parsley and any remaining chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!
