Lemon Pepper Barramundi & Kale Couscous
with Roast Veggies & Olives
- Celery
- Gluten
- Wheat
- Fish
- Milk
- May contain traces of allergens
- Soy
- Crustaceans
- Molluscs
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.*
Ingredients
1
Red Onion
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 sachet
Lemon Pepper Seasoning
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Capsicum
1 packet
Baby Spinach Leaves
1 packet
Kalamata Olives
1
Carrot
Utensils
Cooking Steps
• 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, but some found the flavour combinations unusual, particularly the olives in the couscous.
- Ease of prep: Instructions for seasoning the fish were unclear to some, and the lemon pepper seasoning tended to burn easily.
- Suggestions: Several suggested cooking the kale separately for better texture, and some preferred capsicum over green pepper.
- Portions: Fish portions varied, with some finding them generous and others too small to serve two people.
- Texture: The barramundi was praised for tenderness, but a few found it fatty or difficult to crisp up in the pan.
