Peri-Peri Barramundi & Couscous Salad
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Peri-Peri Barramundi & Couscous Salad

Peri-Peri Barramundi & Couscous Salad

with Garlic Sauce & Chilli Flakes

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 650kcal per serving.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Wheat
Gluten
Sesame
Egg
Milk

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 packet

celery

1 sachet

peri-peri seasoning

1 packet

Barramundi

1 packet

Couscous

(Contains Wheat, Gluten;)

1 sachet

Chicken-Style Stock Powder

1 packet

baby spinach leaves

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

pinch

chilli flakes

Not included in your delivery

olive oil

¾ cup

boiling water

1 tsp

honey

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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

Instructions

1
1

• 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.

2
2

• 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.

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, 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!