Seared Barramundi with Lemony Couscous

Name: Seared Barramundi with Lemony Couscous
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 bunch asparagus; 4 fillets barramundi; 1 tbsp basil paste; 1 pinch black pepper; 3 tbsp butter; 2 c carrot slices; 1 tbsp cooking oil; ½ tsp garlic powder; ½ cup, ½ cup israeli couscous; 1 unit lemon; 3 tbsp mayonnaise; 1 tbsp olive oil; 1 pinch salt; 2 unit veggie stock concentrate; 1 c, ¼ cup water

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#High Protein #Quick #Easy Prep #Sodium Smart #Protein Smart

👥 2 servings 📊 Easy ⏱️ Prep Time: 10 minutes 🔥 Cook Time: 10 minutes time_required: 20 minutes source_chef: Recipe Development Team

🥘 Ingredients

asparagus
1 bunch
barramundi
4 fillets
basil paste
1 tbsp
black pepper
1 pinch
butter
3 tbsp
carrot slices
2 c
cooking oil
1 tbsp
garlic powder
½ tsp
israeli couscous
½ cup, ½ cup
lemon
1 unit
mayonnaise
3 tbsp
olive oil
1 tbsp
salt
1 pinch
veggie stock concentrate
2 unit
water
1 c, ¼ cup

🍳 Cookware

small pot
large pan
small bowl

1

veggie stock concentrate asparagus lemon barramundi mayonnaise garlic powder israeli couscous carrot slices basil paste olive oil black pepper cooking oil butter salt

veggie stock concentrate: 1 unit, asparagus: 1 bunch, lemon: 1 unit, barramundi: 2 fillets, mayonnaise: 3 tbsp, garlic powder: ½ tsp, israeli couscous: ½ cup, carrot slices: 1 c, basil paste: 1 tbsp, olive oil: 1 tbsp, black pepper: 1 pinch, cooking oil: 1 tbsp, butter: 2 tbsp, salt: 1 pinch
2

In a small pot , combine israeli couscous , veggie stock concentrate , water , and a big pinch of salt . Bring to a boil, then reduce heat to low. Cook until couscous is tender ⏱️ 6 minutes to ⏱️ 8 minutes .

israeli couscous: ½ cup, veggie stock concentrate: 1 unit, water: 1 c, salt
3

While couscous cooks, wash and dry all produce.
4

Pat barramundi dry with paper towels. Season all over with salt and black pepper .

barramundi: 2 fillets, black pepper
5

Heat a large pan over medium-high heat. Once pan is hot, add a drizzle of cooking oil , olive oil , carrot slices , and water . Cover and steam until carrots begin to soften ⏱️ 2 minutes to ⏱️ 3 minutes .

cooking oil, olive oil, carrot slices: 1 c, water: ¼ cup
6

Stir remaining garlic powder , butter , and a squeeze of lemon juice into pot with couscous.

garlic powder, butter: 1 tbsp, lemon
7

In a small bowl , combine mayonnaise and basil paste . Dollop basil aioli in center of each plate. Divide couscous, carrots, and barramundi between plates in separate sections around aioli. Serve with asparagus on the side.

mayonnaise, basil paste, asparagus