Greek-Style Barramundi & Veggie Couscous
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Greek-Style Barramundi & Veggie Couscous

Greek-Style Barramundi & Veggie Couscous

with Fetta

Tender barramundi is the perfect protein to complement tonight's couscous. Packed with some tasty veggies and Mediterranean flavours, let us transport you to memories of salty air, sunny shores and delicious food with this fish dish!

This recipe is under 650kcal per serving.

We’ve replaced the risoni in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Over 30g protein
•Calorie Smart
Allergens:
Wheat
•Gluten
•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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 head

broccoli

1

zucchini

1 packet

Couscous

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

1 packet

Barramundi

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

½ sachet

Mediterranean Spice Blend

1 packet

Baby Spinach Leaves

1 packet

Mustard Cider Dressing

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

â…“ cup

water

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Nutritional Values

Energy (kJ)2534 kJ
Calories606 kcal
Fat17 g
of which saturates5.2 g
Carbohydrate63.1 g
of which sugars6.2 g
Dietary Fibre9.1 g
Protein48.3 g
Sodium1354 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Saucepan
•Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Chop broccoli (including stalk!) into small florets. • Slice zucchini into half-moons. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat and roast until tender, 20-25 minutes.

2
2

• 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.

3
3

• Meanwhile, pat barramundi dry with a paper towel.

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

4
4

• 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!

5
5

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

6
6

• Divide veggie couscous between bowls. • Top with Greek-style barramundi. • Crumble over fetta cubes to serve. Enjoy!