Cal Smart Harissa Barramundi
with Roasted Veggie Couscous
This light meal, featuring succulent barramundi, is made unforgettable thanks to the delicious flavours of North Africa. For a wholesome twist, we swapped out a stodgy breadcrumb mix for spicy hummus sauce.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
57 g
Hummus
(Contains Sesame)
1 tbsp
Harissa Spice Blend
160 g
Sweet Bell Pepper
56 g
Red Onion, sliced
1 unit
Vegetable Broth Concentrate
200 g
Zucchini
1 unit
Lemon
½ cup
Couscous
(Contains Wheat)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add half the lemon zest, half the Harissa Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Stir to combine. Line a baking sheet with parchment paper. Pat barramundi dry with paper towels. Arrange barramundi on prepared baking sheet, skin-side down, then spread harissa mixture over tops. Roast in the top of the oven until cooked through, 14-17 min.**
While barramundi roasts, add peppers, zucchini, onions, remaining Harissa Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss combine. Roast in the middle of the oven until tender-crisp, 12-15 min.
While veggies roast, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Add 2/3 cup water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate. Bring to a boil over high heat. Once boiling, remove pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.
While couscous cooks, add hummus, remaining lemon zest and 1/2 tbsp lemon juice and 2 tsp water (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Fluff couscous with a fork, then season with salt and pepper. Stir in roasted veggies and remaining lemon juice. Divide couscous between plates. Gently remove skin from barramundi and discard. Top couscous with barramundi, then drizzle hummus over top. Squeeze over a lemon wedge, if desired.
