Barramundi & Zesty Olive Couscous Salad with Garlic-Chilli Oil & Yoghurt
Posted July 2025
A fresh and zesty dinner packed with protein and vibrant Mediterranean flavours. Juicy barramundi fillets are paired with a fragrant couscous salad and finished with garlic-chilli oil and creamy yoghurt for the perfect balance of heat, tang, and coolness.
Ingredients
- Barramundi 250g
- Greek-style yoghurt 100g
(Often included as a side dollop for creamy garnish.) - Couscous 100g (Delivers ~35-40g carbs per serve.)
- Chicken-style stock powder 8g
- Lemon pepper seasoning 4-6g
- Tomato (1) 100g
- Baby spinach leaves 60g
- Kalamata olives 30g (around 8–10 pitted olives)
- Garlic (1 clove) 5g
- Lemon (½): ~50g (half a medium lemon)
- Parsley5g (a small bunch or ~1 tbsp chopped)
- Chilli flakes (pinch) 0.25g
- Olive oil: ~1.5 tbsp total (used in garlic-chilli oil + pan-frying)
- White wine vinegar (drizzle) 1 tsp
- Water: ¾ cup (for couscous)
Method
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Finely chop garlic and chilli. Zest and juice lemon. Halve tomatoes and olives.
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Place couscous in a heatproof bowl. Add boiling water and a pinch of salt. Cover and let steam for 5 min. Fluff with a fork.
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Heat olive oil in a small pan over low heat. Add garlic and chilli. Cook gently until fragrant. Set aside.
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Season fish with salt and pepper. Heat a pan with a drizzle of oil over medium-high. Cook barramundi skin-side down until crispy, flip and cook through.
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In a large bowl, combine couscous, tomato, olives, mixed leaves, lemon zest and juice. Drizzle with olive oil. Season to taste.
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Serve salad topped with barramundi. Drizzle with garlic-chilli oil and add a dollop of yoghurt.
Nutrition Information (Per Serving)
- Calories: 506 kcal
- Protein: 35.4 g
- Carbohydrates: 43.3 g
- Fat: 20.7 g
- Fibre: 4.9 g
