Double Barramundi & Zesty Olive Couscous Salad
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Double Barramundi & Zesty Olive Couscous Salad

Double Barramundi & Zesty Olive Couscous Salad

with Garlic-Chilli Oil & Yoghurt

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, this lemon-pepper couscous salad is the perfect addition, especially when topped with Greek yoghurt.

Tags:
Air Fryer Friendly
Over 30g protein
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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. )

2 packet

barramundi

(Contains Fish;)

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

¾ cup

water

¼ tsp

salt

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2757 kJ
Calories659 kcal
Fat25.1 g
of which saturates7.6 g
Carbohydrate45 g
of which sugars9.7 g
Dietary Fibre5.9 g
Protein61 g
Sodium1254 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Air Fryer
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

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! TIP: Cook barramundi in batches if your pan is getting crowded.

4
4

• 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 and any remaining chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!