Double Barramundi & Zesty Olive Couscous Salad
with Garlic-Chilli Oil & Yoghurt
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.
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. )
2 packet
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
parsley
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. • Set your air fryer to 200°C. Place barramundi skin-side up into the air fryer basket and cook until just cooked through, 10-12 minutes.
TIP: No air fryer? 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: Cook barramundi in batches for best results.
• 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). Serve with any remaining lemon wedges. Enjoy!