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.
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
carrot
1
capsicum
1
red onion
1 packet
kalamata olives
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
barramundi
(Contains Fish;)
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
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
¾ cup
boiling water
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• Divide roast veggie, kale & olive couscous salad between plates. • Top with lemon pepper barramundi and Greek-style yoghurt to serve. Enjoy!