Greek-Style Barramundi & Veggie Couscous
with Fetta
Tender barramundi is the perfect protein to complement tonight's couscous. Packed with some tasty veggies and Mediterranean flavours, let us transport you to memories of salty air, sunny shores and delicious food with this fish dish!
This recipe is under 650kcal per serving.
We’ve replaced the risoni in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 head
broccoli
1
zucchini
1 packet
Couscous
(Contains Wheat, Gluten; May be present: Soy. )
1 packet
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
½ sachet
Mediterranean Spice Blend
1 packet
Baby Spinach Leaves
1 packet
Mustard Cider Dressing
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
⅓ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Chop broccoli (including stalk!) into small florets. • Slice zucchini into half-moons. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat and roast until tender, 20-25 minutes.
• In a medium saucepan, add the water and bring to the boil. • Add couscous and stir to combine. Cover with a lid, then remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, pat barramundi dry with a paper towel.
TIP: Patting the skin dry helps it crisp up in the pan!
• 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, 5-6 minutes each side (depending on thickness). • In the last minute of cook time, sprinkle Mediterranean seasoning (see ingredients) over the barramundi, turning to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• To pan with couscous, add roasted veggies, baby spinach leaves and mustard cider dressing. • Toss to combine and season to taste.
• Divide veggie couscous between bowls. • Top with Greek-style barramundi. • Crumble over fetta cubes to serve. Enjoy!