Calorie smart, tick. A Mediterranean delicacy, tick. Tender lemon pepper barramundi and a veggie and olive-studded couscous, tick. What more could you really want?
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.
1
carrot
1
capsicum
1
red onion
1 packet
kalamata olives
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
barramundi
(Contains Fish;)
1 sachet
lemon pepper seasoning
1 bag
baby kale
1 packet
Greek-style yoghurt
(Contains Milk;)
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
¾ cup
boiling water
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season generously with salt and toss to coat. • Roast until tender, 20-25 minutes.
• When veggies have 15 minutes remaining, thinly slice red onion. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.
• Meanwhile, boil the kettle. Roughly chop kalamata olives. • To saucepan with onion, stir in the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and chicken-style stock powder, and bring to boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel (this helps it crisp up in the pan) and season both sides. Sprinkle lemon pepper seasoning over both sides of barramundi. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5 minutes each side (depending on thickness). Transfer to a plate.
• To the pan with the couscous, add chopped olives, roasted veggies, baby kale and a drizzle of olive oil. • Toss to combine and season to taste.
• Divide roast veggie, kale & olive couscous salad between plates. • Top with lemon pepper barramundi and Greek-style yoghurt to serve. Enjoy!