Lemon Pepper Barramundi & Kale Couscous
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Lemon Pepper Barramundi & Kale Couscous

Lemon Pepper Barramundi & Kale Couscous

with Roast Veggies & Olives

Calorie smart, tick. A Mediterranean delicacy, tick. Tender lemon pepper barramundi and a veggie and olive-studded couscous, tick. What more could you really want?

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

capsicum

1

red onion

1 packet

kalamata olives

1 sachet

chicken-style stock powder

1 packet

couscous

(Contains Gluten, Wheat;)

1 packet

barramundi

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

1 sachet

lemon pepper seasoning

1 bag

baby kale

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

¾ cup

boiling water

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Nutritional Values

Energy (kJ)2297 kJ
Fat16.8 g
of which saturates4.7 g
Carbohydrate58.4 g
of which sugars22.5 g
Protein39.4 g
Sodium1262 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season generously with salt and toss to coat. • Roast until tender, 20-25 minutes.

2
2

• When veggies have 15 minutes remaining, thinly slice red onion. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.

3
3

• Meanwhile, boil the kettle. Roughly chop kalamata olives. • To saucepan with onion, stir in the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and chicken-style stock powder, and bring to boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

4
4

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel (this helps it crisp up in the pan) and season both sides. Sprinkle lemon pepper seasoning over both sides of barramundi. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5 minutes each side (depending on thickness). Transfer to a plate.

5
5

• To the pan with the couscous, add chopped olives, roasted veggies, baby kale and a drizzle of olive oil. • Toss to combine and season to taste.

6
6

• Divide roast veggie, kale & olive couscous salad between plates. • Top with lemon pepper barramundi and Greek-style yoghurt to serve. Enjoy!