Shortcut Double Crumbed Fish & Couscous Salad
with Creamy Pesto Dressing & Lime
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Vegetable Stock Pot
560 g
Crumbed Basa
1 packet
Baby Spinach Leaves
1 packet
Snacking Tomatoes
½ packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Trimmed Green Beans
1
Lime
1 packet
Kalamata Olives
Utensils
Cooking Steps
• Boil the kettle.
• To a medium heatproof bowl, add couscous and stock concentrate.
• Add the boiling water(see ingredients) 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 the 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 cooked through, 2-3 minutes
each side. Transfer to a paper towel-lined plate. Season with salt and pepper.
• While the fish is cooking, slice lime into wedges and halve snacking tomatoes.
• In a large microwave-safe bowl, add trimmed green beans and a splash of water, then cover with a damp paper towel. Microwave on high until just tender, 2-4 minutes. Drain green beans.
• To the bowl with couscous, add green beans, snacking tomatoes, baby spinach leaves, kalamata olives, a good squeeze of lime juice and a drizzle of olive oil.
• Season to taste 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!
