HelloFresh's Barramundi & Zesty Olive Couscous Salad with Garlic-Chilli Oil & Yoghurt

A fresh and zesty dinner packed with protein and vibrant Mediterranean flavours. Juicy barramundi fillets are paired with a fragrant couscous salad and finished with garlic-chilli oil and creamy yoghurt for the perfect balance of heat, tang, and coolness.

Ingredients

• Barramundi 250g
  
• Greek-style yoghurt 100g
   (Often included as a side dollop for creamy garnish.)
• Couscous 100g (Delivers ~35-40g carbs per serve.)
• Chicken-style stock powder 8g
• Lemon pepper seasoning 4-6g
  
• Tomato (1) 100g 
  
• Baby spinach leaves 60g
  
• Kalamata olives 30g (around 8–10 pitted olives)
  
• Garlic (1 clove) 5g
  
• Lemon (½): ~50g (half a medium lemon)
  
• Parsley5g (a small bunch or ~1 tbsp chopped)
  
• Chilli flakes (pinch) 0.25g
  
• Olive oil: ~1.5 tbsp total (used in garlic-chilli oil + pan-frying)
  
• White wine vinegar (drizzle) 1 tsp
  
• Water: ¾ cup (for couscous)

Method

1. Finely chop garlic and chilli. Zest and juice lemon. Halve tomatoes and olives.

2. Place couscous in a heatproof bowl. Add boiling water and a pinch of salt. Cover and let steam for 5 min. Fluff with a fork.

3. Heat olive oil in a small pan over low heat. Add garlic and chilli. Cook gently until fragrant. Set aside.

4. Season fish with salt and pepper. Heat a pan with a drizzle of oil over medium-high. Cook barramundi skin-side down until crispy, flip and cook through.

5. In a large bowl, combine couscous, tomato, olives, mixed leaves, lemon zest and juice. Drizzle with olive oil. Season to taste.

6. Serve salad topped with barramundi. Drizzle with garlic-chilli oil and add a dollop of yoghurt.

Nutrition Information (Per Serving)

• Calories: 506 kcal
• Protein: 35.4 g
• Carbohydrates: 43.3 g
• Fat: 20.7 g
• Fibre: 4.9 g

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