Lemon Pepper Barramundi & Kale Couscous

• 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.