Quick Garlic-Chilli Barramundi & Olive Couscous
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Quick Garlic-Chilli Barramundi & Olive Couscous

Quick Garlic-Chilli Barramundi & Olive Couscous

with Greek-Style Yoghurt

New flavour alert: Take barramundi to the next level by adding a garlic-chilli oil to take things up a notch. To cool things down, lemon-pepper couscous is the perfect addition, especially when topped with Greek-yoghurt.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Under 650kcal
Quick
Climate Superstar
Allergens:
Gluten
Wheat
Fish
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1

tomato

1 bag

baby spinach leaves

1 packet

kalamata olives

1 clove

garlic

1 pinch

chilli flakes

1 sachet

chicken-style stock powder

1 sachet

lemon pepper seasoning

1 packet

couscous

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

1 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

¾ cup

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)1876 kJ
Fat14.5 g
of which saturates4.2 g
Carbohydrate43.3 g
of which sugars7.5 g
Protein35.5 g
Sodium1199 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. • 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.

2
2

• 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. Fluff up with fork.

3
3

• Meanwhile, pat barramundi dry with a paper towel and season generously on both sides. • 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 in the pan!

4
4

• To the pan with couscous, add tomato, spinach, olives and a drizzle of olive oil and white wine vinegar. Toss to combine and season to taste. • Divide lemon pepper couscous salad between bowls. Top with barramundi. Drizzle over garlic-chilli oil. • Serve with Greek-style yoghurt. Sprinkle over remaining chilli flakes (if using) to serve. Enjoy!