Peri-Peri Barramundi & Avo Couscous Toss
with Fetta & Chilli Flakes- Fish
- Gluten
- Wheat
- Sesame
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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.*
Ingredients
1
tomato
1
avocado
½
lemon
1 sachet
peri-peri seasoning
(May be present: Wheat, Gluten, Soy.)
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
