Shortcut Crumbed Fish & Couscous Salad
with Kalamata Olives & Creamy Pesto Dressing- Fish
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- Walnut
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Soy
Everything about this salad is fresh and tasty. The crisp, couscous salad packs a punch from the kalamata olives and is ready to welcome crumbed fish to your table. The creamy pesto dressing gives it that extra aromatic kick and brings all the flavours together!
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
1
Lime
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Kalamata Olives
1 packet
Broccoli
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
Not included in your delivery
1 drizzle
olive oil
¾ cup
boiling water
Utensils
Cooking Steps
• Boil the kettle.
• To a medium bowl, add couscous and vegetable stock.
• Add the boiling water (3/4 cup for 2 people /11/2 cups for 4 people) and stir to
combine. Immediately cover with a plate and leave for 5 minutes.
• Fluff up with a fork and set aside.
• Meanwhile, set air fryer to 200°C.
Place crumbed basa into an air fryer basket and cook, turning halfway, until
golden and cooked through, 8-10 minutes (cook in batches if needed).
• Transfer to a paper towel-lined plate. Season with salt and pepper.
TIP: No air fryer? Heat a large frying pan over medium-high heat with enough
olive oil to coat the base. When oil is hot, cook crumbed basa until golden and
cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.
Season with salt and pepper.
• While fish is cooking, slice lime into wedges.
• To a microwave-safe bowl, add broccoli florets and a splash of water, then
cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes. Drain, then add to
the bowl with the couscous.
• To the bowl with couscous and broccoli, add baby spinach leaves,
kalamata olives, a good squeeze of lime juice and a drizzle of olive oil.
• Season with salt and pepper and toss to combine.
• Divide couscous salad between bowls and top with crumbed fish. Drizzle
over creamy pesto dressing.
• Serve with any remaining lime wedges. Enjoy!
