Crumbed Basa & Zesty Olive Couscous Salad
with Garlic-Chilli Oil & Yoghurt
New flavour alert: Raise crumbed basa to the next level by adding a garlic-chilli oil to take things up a notch. To cool things down, this lemon-pepper couscous salad is the perfect addition, especially when topped with Greek yoghurt.
This recipe is under 650kcal per serving.
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
tomato
1 packet
baby spinach leaves
1 packet
kalamata olives
1 clove
garlic
1 packet
mint
½
lemon
pinch
chilli flakes
1 sachet
lemon pepper seasoning
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
crumbed basa
(Contains Gluten, Fish, Soy, Wheat;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
¼ tsp
salt
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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 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, salt 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 crumbed basa into the air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. Transfer to a paper towel-lined plate. Season with salt and pepper.
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.
• 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 crumbed basa. Drizzle over garlic-chilli oil. • Dollop over Greek-style yoghurt, tear over parsley and sprinkle over any remaining chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!