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Spiced White Fish & Veggie Pearl Couscous
Spiced White Fish & Veggie Pearl Couscous

Spiced White Fish & Veggie Pearl Couscous

with Honey Baby Carrots & Capsicum Mayo

Get hooked on flavour! This Middle Eastern spiced fish is paired with veggie-packed pearl couscous, sweet honey-glazed baby carrots, and smokey chargrilled capsicum mayo. It’s a vibrant, feel-good dish that brings the perfect balance of spice, sweetness, and creaminess!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
Peanuts
Sulphites
Fish
Wheat
Gluten

The quantities provided above are averages only.

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

Total30 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Crushed Peanuts

1 packet

Green beans

1 packet

Mayonnaise

1 packet

Chargrilled Capsicum Relish

300 g

John Dory Fillets

1 packet

baby leaves

1 packet

Baby Rainbow Carrots

1 packet

Pearl (Israeli) Couscous

1

Lemon

1 sachet

Middle Eastern Seasoning

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutrition Values

Calories700 kcal
Energy (kJ)2930 kJ
Fat23.9 g
of which saturates2.6 g
Carbohydrate71.9 g
of which sugars20.3 g
Dietary Fibre11.3 g
Protein44 g
Sodium1360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Trim green tops from baby rainbow carrots and scrub them clean (halve any thick carrots lengthways). • Place on a lined oven tray. Drizzle with olive oil and the honey, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.

2

• Meanwhile, zest lemon to get a pinch, then slice into wedges. Trim green beans and cut into thirds. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Season to taste and set aside. • Discard any liquid from John dory fillets packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine fish, Middle Eastern seasoning, a pinch of salt and a drizzle of olive oil.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. Season and transfer to a bowl.

4

• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil and vegetable stock powder. Stir to combine.

5

• Return frying pan to medium-high heat with a generous 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 green beans, baby spinach leaves, lemon zest and a generous squeeze of lemon juice. Toss to combine and season to taste. TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

6

• Divide Israeli couscous between plates. Top with Middle Eastern white fish and honey-roasted baby carrots. • Top with chargrilled capsicum mayonnaise. • Garnish with crushed peanuts and serve with any remaining lemon wedges. Enjoy!