Quick Middle Eastern White Fish & Zesty Couscous Salad
with Lemony Garlic Dip & Almonds
It’s fresh, flavourful, and a fan-favourite especially with Middle Eastern seasoning and a fluffy (another ‘f’ word) couscous, it’s a fish dish we can all become fans of. Zest it up with a garlic dip for fragrance (okay, that’s the last one) and that’s dinner finished (sorry).
This recipe is under 650kcal per serving.
Unfortunately, this week’s radish was in short supply, so we’ve replaced it with cucumber. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bag
green beans
1
cucumber
½
lemon
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
gemfish fillets
(Contains fish; )
1 sachet
Middle Eastern Seasoning
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby kale
Not included in your delivery
olive oil
¾ cup
boiling water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Trim and halve green beans. Thinly slice cucumber into half-moons. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine garlic dip and a squeeze of lemon juice. Set aside. • Discard any liquid from gemfish fillets packaging. Slice fish in half crossways to get 1 piece per person. • Place fish on a plate and sprinkle over Middle Eastern seasoning on each side. Season with salt and pepper.
• Place couscous, chicken-style stock powder and lemon zest in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. Season and transfer to the bowl with the couscous. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, to the couscous, add cucumber, baby kale, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide zesty couscous salad between bowls. • Top with Middle Eastern white fish. Garnish with toasted almonds. • Serve with lemony garlic dip and any remaining lemon wedges. Enjoy!