Barramundi au harissa
avec couscous aux légumes rôtis
Voici un repas léger et inoubliable qui met en vedette du barramundi succulent aux délicieuses saveurs de l’Afrique du Nord. Pour donner une touche santé au poisson, nous avons remplacé le lourd mélange de chapelure par de la sauce épicée au hummus.
« Faible en calories » est fondé sur un calcul de la quantité de kilocalories par portion.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
282 g
Barramundi
(Contient Barramundi)
4 cs
Hummus
(Contient Sésame)
1 cs
Mélange d'épices harissa
160 g
Poivron
56 g
Oignon rouge
1 pièce(s)
Concentré de bouillon de légumes
200 g
Courgette
1 pièce(s)
Citron
½ tasse(s)
Couscous
(Contient Blé)
1 cs
Purée d’ail
Pas inclus dans votre livraison
1.5 cs
Huile*
0.38 cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
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. 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.