Peri-Peri Barramundi & Avo Couscous Toss
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Peri-Peri Barramundi & Avo Couscous Toss

Peri-Peri Barramundi & Avo Couscous Toss

with Fetta & Chilli Flakes

Sometimes only a big bowl of couscous will do! The grain so nice that they named it twice, will provide the best base for peri-peri seasoned barramundi . With veggies aplenty and fetta, you're sure to have some major smiles on your dial.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
•Calorie Smart
Allergens:
Fish
•Gluten
•Wheat
•Sesame
•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

tomato

1

avocado

½

lemon

1 sachet

peri-peri seasoning

1 packet

barramundi

(Contains Fish;)

1 packet

couscous

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

1 packet

baby spinach leaves

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 packet

Fetta Cubes

(Contains Milk;)

pinch

chilli flakes

1 packet

coriander

Not included in your delivery

olive oil

¾ cup

boiling water

1 tsp

honey

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Nutritional Values

Energy (kJ)2402 kJ
Calories574 kcal
Fat26.3 g
of which saturates6.5 g
Carbohydrate45.2 g
of which sugars8.8 g
Dietary Fibre10.9 g
Protein37.1 g
Sodium956 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1
1

• Boil the kettle. • Roughly chop tomato. • Peel and chop avocado. • Slice lemon into wedges. • Pat barramundi dry with paper towel. • In a medium bowl, combine barramundi, peri-peri seasoning and a drizzle of olive oil.

2
2

• In a large bowl, add couscous. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Add a squeeze of lemon. Fluff up with fork and set aside.

3
3

• While the couscous is sitting, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • Remove from heat, then add the honey and turn barramundi to coat. Transfer to a plate to rest.

4
4

• To the bowl with couscous, add tomato, avocado, baby spinach leaves and golden goddess dressing. Toss to combine and season to taste. • Divide warm couscous salad between bowls. • Top with peri-peri barramundi and garlic sauce. Spoon over any remaining pan sauce. • Sprinkle with fetta and a pinch of chilli flakes (if using), tear over coriander and serve with remaining lemon wedges. Enjoy!