Barramundi & Zesty Olive Couscous Salad
with Garlic-Chilli Oil, Yoghurt & Fetta
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, lemon-pepper couscous is the perfect addition, especially when topped with Greek yoghurt.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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.
Ingredients
1
tomato
1 packet
baby spinach leaves
1 packet
kalamata olives
1 clove
garlic
½
lemon
pinch
chilli flakes
1 sachet
Lemon Pepper Seasoning
1 packet
Couscous
(Contains Wheat, Gluten; May be present: Soy. )
1 packet
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
parsley
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
¼ tsp
salt
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. • Cut lemon into wedges. • In a medium heatproof bowl, add garlic, chilli flakes (if using), a drizzle of olive oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant.
• In a medium saucepan, combine the water, salt and lemon pepper seasoning and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Add a squeeze of lemon juice and fluff up with fork.
• Meanwhile, pat barramundi dry with a paper towel and season generously on 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, 3-5 minutes each side (depending on thickness).
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 barramundi. Drizzle over garlic-chilli oil. • Dollop over Greek-style yoghurt, tear over parsley and sprinkle over any remaining chilli flakes (if using). Crumble over fetta cubes. Serve with any remaining lemon wedges. Enjoy!