Peri-Peri Barramundi & Rustic Couscous Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Peri-Peri Barramundi & Rustic Couscous Salad

Peri-Peri Barramundi & Rustic 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.

Everyone’s favourite feline movie star Garfield is drooling over this delicious recipe, so we know you’ll love it too. This recipe could be your ticket to winning big so get cosy, dig in and enjoy! Don't miss The Garfield Movie, exclusively in cinemas.

This recipe is under 550kcal per serving.

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

Ingredients

Serving amount

1

tomato

1

cucumber

1 sachet

peri-peri seasoning

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 Egg, Milk, Sesame;)

pinch

chilli flakes

Not included in your delivery

olive oil

¾ cup

boiling water

1 tsp

honey

sideBannerName

Nutritional Values

Energy (kJ)2140 kJ
Calories511 kcal
Fat19.8 g
of which saturates3.7 g
Carbohydrate47.8 g
of which sugars10.4 g
Dietary Fibre4.2 g
Protein34.4 g
Sodium1354 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. • Roughly chop tomato. Thinly slice cucumber into half-moons. • In a medium bowl, combine barramundi, peri-peri seasoning and a drizzle of olive oil.

2
2

• To 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, pat barramundi dry with paper towel and season both sides. • 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!