Spiced barramundi with couscous salad
Fish
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Local barramundi fillets from Cone Bay (WA) seasoned using our own hand blended Moroccan spice mix and served with a fresh summery couscous salad and a fresh yoghurt sauce.

No Fish option - replacement is chicken tenderloins.
Gluten friendly option - couscous is replaced with quinoa (date and pistachio)
1. Boil the kettle. Place couscous into a bowl. Chop and add 1/2 bag baby spinach and 1 tbsp olive oil, then pour over hot water as per packet instructions.

2. Dice courgettes, quarter tomatoes and chop parsley. Grate zest from orange, then peel and chop.

3. Rub barramundi fillets with 1 tbsp oil and 1 tbsp spice mix. Cook in a heated frypan (or on the barbecue) for 3 minutes on each side.

4. Toss together couscous and spinach with courgettes, tomatoes, orange and parsley, reserving 1 tbsp parsley and orange zest. Season to taste with salt and pepper.

5. Combine yoghurt with reserved parsley (1 tbsp), orange zest, crushed garlic, 1/2 tbsp olive oil, salt and pepper to taste.

6. Serve barramundi with couscous salad and a dollop of sauce on the side. Serve remaining baby spinach on the side.

Notes:
Cook barramundi fillets on the barbecue if preferred. Keep salad ingredients and couscous separate if the kids prefer! Sweeten the yoghurt sauce with 1/2 tsp honey if you desire.

No Fish option - replacement is chicken tenderloins.

Gluten friendly option - couscous is replaced with quinoa (date and pistachio)
couscous (with currants) 1 packet (225g)
baby spinach 1 bag (200g)

courgettes 2
cherry tomatoes 1 punnet
parsley 1 packet
orange 1

barramundi fillets 2 packets
moroccan spice mix 1 tbsp

natural yoghurt 200g
garlic 1 clove (small)

From your pantry:
olive + oil (for cooking), salt, pepper