Peri-Peri Barramundi & Avo Couscous Toss
with Fetta & Chilli Flakes
Sometimes only a big bowl of couscous will do! The grain so nice that they named it twice, will provide the best base for peri-peri seasoned barramundi . With veggies aplenty and fetta, you're sure to have some major smiles on your dial.
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
avocado
½
lemon
1 sachet
peri-peri seasoning
1 packet
barramundi
(Contains Fish;)
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
baby spinach leaves
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
Fetta Cubes
(Contains Milk;)
pinch
chilli flakes
1 packet
coriander
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Roughly chop tomato. • Peel and chop avocado. • Slice lemon into wedges. • Pat barramundi dry with paper towel. • In a medium bowl, combine barramundi, peri-peri seasoning and a drizzle of olive oil.
• In a large bowl, add couscous. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Add a squeeze of lemon. Fluff up with fork and set aside.
• While the couscous is sitting, 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). • Remove from heat, then add the honey and turn barramundi to coat. Transfer to a plate to rest.
• To the bowl with couscous, add tomato, avocado, baby spinach leaves and golden goddess dressing. Toss to combine and season to taste. • Divide warm couscous salad between bowls. • Top with peri-peri barramundi and garlic sauce. Spoon over any remaining pan sauce. • Sprinkle with fetta and a pinch of chilli flakes (if using), tear over coriander and serve with remaining lemon wedges. Enjoy!