Cal Smart Harissa Barramundi
with Roasted Veggie Couscous
This light meal, featuring succulent barramundi, is made unforgettable thanks to flavour inspiration from North African cuisine. For a wholesome twist, we swapped out classic breadcrumbs 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.
Harissa Spice Blend
Sweet Bell Pepper
Vegetable Broth Concentrate
Not included in your delivery
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. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Combine garlic puree, half the lemon zest, half the Harissa Spice Blend and 1/2 tbsp oil (dbl for 4 ppl) in a small bowl. Pat barramundi dry with paper towels. Season with salt and pepper. Arrange barramundi on a parchment-lined baking sheet, skin-side down, then spread harissa mixture over tops. Roast in the top of the oven until cooked through, 13-16 min.**
Meanwhile, add peppers, zucchini, onions, remaining Harissa Spice Blend and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss combine. Roast in the middle of the oven until tender-crisp, 12-15 min.
Meanwhile, add 2/3 cup water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.
Meanwhile, add hummus, remaining lemon zest, 1/2 tbsp lemon juice and 2 tsp water (dbl both for 4 ppl) to another small bowl. Season with salt and pepper, then stir to combine.
Fluff couscous with a fork, then season with salt and pepper, to taste. Stir in roasted veggies and remaining lemon juice. Divide couscous between plates. Gently remove skin from barramundi and discard. Top couscous with barramundi, then hummus drizzle. Squeeze a lemon wedge over top, if desired.