Seared Barramundi & Zesty Olive Couscous Salad

Name: Seared Barramundi & Zesty Olive Couscous Salad with Fetta, Garlic-Chilli Oil & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 tomato; 1 packet baby spinach leaves; 1 packet kalamata olives; 1 clove garlic; pinch chilli flakes; ¾ cup water; 1 sachet chicken-style stock powder; 1 sachet lemon pepper seasoning; 1 packet couscous; ½ lemon; 1 packet barramundi; drizzle white wine vinegar; 1 packet Greek-style yoghurt; 1 packet parsley; 1 packet Fetta Cubes

with Fetta, Garlic-Chilli Oil & Yoghurt

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New flavour alert: Raise 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 and fetta cheese.

This recipe is under 550kcal per serving.

Tags:

Over 30g protein

•Calorie Smart

Allergens:

Gluten

•Wheat

•Pesce

•Milk

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

tomato

1 packet

baby spinach leaves

1 packet

kalamata olives

1 clove

garlic

pinch

chilli flakes

1 sachet

chicken-style stock powder

1 sachet

lemon pepper seasoning

1 packet

couscous

lemon

1 packet

barramundi

1 packet

Greek-style yoghurt

1 packet

parsley

1 packet

Fetta Cubes

Not included in your delivery

olive oil

¾ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2222 kJ

Calories531 kcal

Fat21.3 g

of which saturates6.9 g

Carbohydrate44.3 g

of which sugars9 g

Dietary Fibre5.7 g

Protein38 g

Sodium1409 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. • Cut lemon into wedges. • 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.

• 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.

• 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!

• 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. Crumble over fetta cubes. Sprinkle over remaining chilli flakes (if using) to serve. Enjoy!