Quick Double Barramundi & Zesty Olive Couscous Salad
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Quick Double Barramundi & Zesty Olive Couscous Salad

Quick Double Barramundi & Zesty Olive Couscous Salad

with Gourmet Garden Basil & Garlic-Chilli Oil

Gourmet Garden’s Aussie grown basil is lightly dried for a fresher flavour, and lasts four weeks once opened. Best added at the end of cooking, it pairs perfectly with pasta, salads and bruschetta. Raise barramundi to the next level by adding this stellar herb to a garlic-chilli oil to take things up a notch.

Tags:
Air Fryer Friendly
Over 30g protein
Allergens:
Gluten
Wheat
Fish
Milk

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.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

tomato

1 packet

baby spinach leaves

1 packet

kalamata olives

1 clove

garlic

1 packet

mint

½

lemon

pinch

Chilli Flakes

½ packet

lightly dried parsley

1 sachet

lemon pepper seasoning

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

2 packet

barramundi

(Contains Fish;)

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

¾ cup

water

¼ tsp

salt

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2803 kJ
Calories670 kcal
Fat26 g
of which saturates7.7 g
Carbohydrate45.4 g
of which sugars9.2 g
Dietary Fibre5.7 g
Protein61 g
Sodium1507 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Air Fryer
Large Frying Pan

Cooking Steps

1
1

• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. Pick mint leaves and finely chop. • Cut lemon into wedges. • In a medium heatproof bowl, add garlic, chilli flakes (if using), a generous drizzle of oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant. Stir through Gourmet Garden lightly dried basil (see ingredients).

2
2

• 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.

3
3

• Set 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 mediumhigh 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 if your pan is getting crowded.

4
4

• 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, sprinkle over mint and any remaining chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!