Easy Double Barramundi & Zesty Veggie Couscous

Name: Easy Double Barramundi & Zesty Veggie Couscous with Fetta-Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 clove Garlic; ½ lemon; ¾ cup water; 1 sachet vegetable stock powder; 1 couscous; 2 packet barramundi; 1 packet Snacking Tomatoes; 1 carrot; 1 packet baby spinach leaves; drizzle white wine vinegar; 1 packet Greek-style yoghurt; 1 packet Fetta Cubes

with Fetta-Yoghurt

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Delicate and flaky barramundi serves as the perfect accompaniment to a refreshing lemon-pepper couscous salad, and a generous drizzle of creamy, tangy yoghurt.

This recipe is under 650kcal per serving .

Tags:

Over 30g protein

•Calorie Smart

Allergens:

Gluten

•Wheat

•Fish

•Milk

The quantities provided above are averages only.

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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 clove

Garlic

lemon

1 sachet

vegetable stock powder

couscous

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

2 packet

barramundi

(Contains: Fish;)

1 packet

Snacking Tomatoes

carrot

1 packet

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

¾ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2540 kJ

Calories607 kcal

Fat18.6 g

of which saturates8.1 g

Carbohydrate45.9 g

of which sugars9.7 g

Protein61.9 g

Cholesterol0 mg

Sodium827 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add garlic and cook, until fragrant, 1 minute. Add the water, lemon zest and vegetable stock powder and bring to the 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 fork.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel and sprinkle both sides with a pinch of salt and pepper. • When oil is hot, cook barramundi, skin-side down first, in batches, until just cooked through, 5-6 minutes each side (depending on thickness).

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

• While barramundi is cooking, halve snacking tomatoes. Using a vegetable peeler, peel carrot into ribbons. • To pan with couscous, add carrot, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • To a small bowl, squeeze lemon juice from wedges, then add fetta cubes and Greek-style yoghurt. Stir to combine.