Peri-Peri Barramundi & Couscous Salad

Name: Peri-Peri Barramundi & Couscous Salad with Garlic Sauce & Chilli Flakes
Total time: 20 min
Yield: 2
Cuisine: Portuguese
Ingredients: olive oil; 1 tomato; 1 packet celery; 1 sachet peri-peri seasoning; 1 packet barramundi; 1 packet couscous; 1 sachet chicken-style stock powder; ¾ cup boiling water; 1 tsp honey; 1 packet baby spinach leaves; 1 packet Golden Goddess Dressing; 1 packet Garlic Sauce; pinch chilli flakes

with Garlic Sauce & Chilli Flakes

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Sometimes only a big bowl of our favourite 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 garlic sauce, you're sure to have some major smiles on your dial.

This recipe is under 550kcal per serving.

Tags:

Over 30g protein

•Calorie Smart

Allergens:

Fish

•Gluten

•Wheat

•Sesame

•Eggs

•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

tomato

1 packet

celery

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 sachet

chicken-style stock powder

1 packet

baby spinach leaves

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

pinch

chilli flakes

Not included in your delivery

olive oil

¾ cup

boiling water

1 tsp

honey

Nutritional Values

Energy (kJ)2143 kJ

Calories512 kcal

Fat19.8 g

of which saturates3.7 g

Carbohydrate47.2 g

of which sugars9.9 g

Dietary Fibre4.2 g

Protein34.7 g

Sodium1361 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

• Boil the kettle. • Roughly chop tomato. Finely chop celery. 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 and chicken-style stock powder. • 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. • 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, cucumber, 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 a pinch of chilli flakes (if using) to serve. Enjoy!