Salmon & Zesty Olive Couscous Salad
with Garlic-Chilli Oil & Yoghurt
- Fish
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
- Soy
New flavour alert: Raise barramundi to the next level by adding a garlic-chilli oil to take things up a notch. To cool things down, this lemon-pepper couscous salad is the perfect addition, especially when topped with yoghurt. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Baby Spinach Leaves
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 sachet
Vegetable Stock Pot
1 sachet
Chilli Flakes
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Kalamata Olives
1 sachet
Lemon Pepper Seasoning
1
Lemon
1 packet
Mint
1 packet
Parsley
1
Tomato
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic and parsley.• Cut lemon into wedges. • In a medium heatproof bowl, add garlic, chilli flakes (if using), a generous drizzle of olive oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant. Stir through parsley. Set aside.
• In a medium saucepan, combine the water, chicken stock pot and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Add a squeeze of lemon juice and fluff up with fork.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• Add tomato, spinach, olives and a drizzle of olive oil and white wine vinegar to the pan with couscous. Toss to combine and season to taste. • Divide zesty olive couscous salad between bowls. Top with salmon. Drizzle over garlic-chilli oil. • Dollop with Greek-style yoghurt. • Sprinkle with any remaining chilli flakes. • Serve with any remaining lemon wedges. Enjoy!
