Greek-Style Barramundi & Veggie Couscous

• In a medium saucepan, add the water and bring to the boil. • Add couscous and stir to combine. Cover with a lid, then remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, pat barramundi dry with a paper towel.

TIP: Patting the skin dry helps it crisp up in the pan!

• 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, 5-6 minutes each side (depending on thickness). • In the last minute of cook time, sprinkle Mediterranean seasoning (see ingredients) over the barramundi, turning to coat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• To pan with couscous, add roasted veggies, baby spinach leaves and mustard cider dressing. • Toss to combine and season to taste.