Last Week’s Favourite Recipe – Zesty Barramundi en Papillote with Moroccan Couscous

This Zesty Barramundi en Papillote with Moroccan Couscous was a favourite in kitchens Australia wide last week! Check out this recipe and give it a taste to find out why.

Zesty Barramundi en Papillote with Moroccan Couscous ›› http://bit.ly/1At9qDV

Christmas has come early here at HelloFresh! Unwrapping this package of delicious barramundi and fragrant orange couscous topped with almonds will make your kitchen smell as good as you’ll feel after tucking in. We’re betting this will become your new favourite way to cook fish.

Ingredients for two people

Smokey Roast Vegetable & Pearl Cous Cous Salad

Enjoy this array of roasted veggies which offer a great taste and texture to the pearl couscous.

Ingredients for two people

350 g	pumpkin, diced into 2 cm cubes
2	carrot, diced into 2 cm cubes
2	zucchini, diced into 2 cm cubes
2 tbs	olive oil
2 tbs	HelloFresh mixed herbs
2 tsp	HelloFresh smoked paprika
1	lemon, juiced & zested
150 g	pearl couscous
1 small handful	coriander, roughly chopped
70 g	rocket, washed

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Marrakesh Prawns with Couscous

Our exclusive Marrakesh couscous creation perfectly accompanies fresh prawns – they look and taste exquisite!

Ingredients for two people

1	lemon, juiced & zested
2	garlic, cloves, peeled & crushed
2 tbs	olive oil
300 g	prawns
2 tsp	HelloFresh Moroccan spice mix
2	tomatoes, diced
1 cup	couscous
70 g	rocket, washed

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Lemon Thyme Chicken with Pumpkin & Fetta Couscous

Fall in love with this blend of aromatic thyme, zesty lemon and soft couscous!

Ingredients for two people

4 tbs	olive oil
1	lemon, juiced & zested
1	garlic clove, peeled & crushed
1 small handful	thyme, destemmed
2	chicken breasts
150 g	pumpkin, diced into 1cm cubes
1	brown onion, sliced
150 g	couscous
50 g	baby spinach, washed
1/2 block	fetta, crumbled

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Butterflied Quail with Sweet Potato Couscous

The colours, textures and flavours of this unique dish make it a recipe-to-impress!

Ingredients for two people

600 g	sweet potato, peeled & cubed
1	brown onion, quartered
150 g	couscous
2	butterflied quail
3 tbs	olive oil
2 tbs	balsamic vinegar
1 bunch	parsley, chopped

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For the sweet potato

Preheat the oven to 180ºC. Place the chopped sweet potato and the onion onto a baking tray and dress with some balsamic vinegar and olive oil. Place in the oven for 25 minutes or until caramelised.

For the couscous

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so for example: 300ml of water for 150g of couscous). Pour the water over the couscous, add a dash of olive oil and a good grind of salt and pepper then stir with a fork and cover the bowl tightly with glad wrap, leave to sit for 5-10 minutes. Remove wrap and then begin to fluff the couscous with a fork.

For the quail

Heat some oil in a pan over medium heat. Dress the quail in olive oil and balsamic vinegar, season well with salt and pepper and then place them in the pan, cook for 2-3 minutes on one side and then carefully turn them over, these little guys are fragile so use extra care. Cook for a further 2 minutes and them place them in the oven for a further 5-7 minutes or until cooked through. Remove and leave aside.

To serve

Combine the couscous, sweet potato, onion, and parsley in a large salad bowl, dress with some extra olive oil and season with salt and pepper, then serve with the balsamic quail on top.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Roast Cauliflower with Za’atar & Israeli Couscous

Add a Middle Eastern twist to your dinner plate with this enchanting and healthy dish.

Ingredients for two people

1	cauliflower, cut into florets
60 g	raw almonds, roughly chopped
1 tbs	za’atar
3 tbs	olive oil
1 tbs	butter
150 g	israeli couscous
500 ml	water
1	parsley bunch, chopped

Hellofresh recipe

For the cauliflower

In a salad bowl toss together the cauliflower florets, almonds, za’atar, and the olive oil. Place on a baking tray and put into the oven for 15-20 minutes, or until golden brown. Remove from the oven and place back into the salad bowl, add the butter and toss until melted.

For the couscous

Heat some oil in a pan over medium-high heat, add the couscous and stir to toast and coat for 1-2 minutes. Add the water and a good grind of salt and bring to a boil, reduce heat and allow to simmer for 8-10 minutes. Once all the water is absorbed fluff the couscous with a fork.

To serve

Add the couscous to the cauliflower and toss well to combine, season with salt and pepper, and toss through the parsley. Divide between plates or bowl and enjoy!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Roast tomato with feta and chermoula couscous

A bright and nutritious dish which is as filling as it is flavoursome.

Ingredients for two people

1 punnet	cherry tomatoes
150 g	couscous
1/2	coriander bunch, finely chopped
1/3	parsley bunch, finely chopped
100 g	feta, finely crumbled
2 tsp	chermoula spice
2	garlic cloves, chopped
1	chilli, deseeded
1 tbs	red wine vinegar
3 tbs	olive oil

Hellofresh recipe

For the tomatoes

Preheat the oven to 180ºC. Place the cherry tomatoes on a baking tray, drizzle a good glug of olive oil over them and season with salt and pepper, then shake the tray until they are well coated. Place the tray in the oven for 20 minutes or until the cherry tomatoes begin to soften, the skin will start to splinter.

For the couscous

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so for example:300ml of water for 150g of couscous). Pour the water over the couscous, add a dash of olive oil and a good grind of salt and pepper then stir with a fork and cover the bowl tightly with glad wrap, leave to sit for 5-10 minutes. Remove wrap and then begin to fluff the couscous with a fork. Toss through half of the parsley, half of the coriander, and the crumbled feta with a good splash of olive oil.

Meanwhile, in a food processor, add half of the parsley, chermoula spice, half the coriander, garlic, chilli, olive oil and vinegar. Process until smooth, you may need to add more olive oil, season with salt and pepper to taste.

To serve

Add the chermoula blend to the couscous and toss until well combined, serve the roasted cherry tomatoes on top.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Fish Tagine & Couscous

Inspired by the slow cooker variety, this quick dish tastes unbelievably flavoursome.

Ingredients for two people

2 tsp	ras el hanout spice blend
1/2	parsley bunch, chopped
1/4	coriander bunch, chopped
2	garlic cloves, crushed
2 tbs	red wine vinegar (or white vinegar)
3 tbs	olive oil
300 g	white fish
1/2	red onion, chopped
2	carrot, peeled & sliced
1 tin	diced tomatoes
300 ml	hot water
150 g	couscous

Hellofresh recipe

For the marinade

Add the res el hanout spice blend, parsley, coriander (keep a little for garnish), garlic, red wine vinegar and olive oil into a food processor. Blend until smooth, adding in a little extra oil to help it along if necessary. Cut the white fish into bite sized pieces and place in a bowl. Add the chermoula to the fish and coat well, leave aside to marinate.

For the tagine

Before you start on this – make sure your carrots are chopped nice and small to reduce the cooking time.

Heat some oil in a small pot or, if you have one, a tagine to medium-high temperature. Add the onion and carrot and cook for 5 minutes until brown. Add the diced tomatoes along with the water and bring to the boil then simmer for about 10 minutes. Add some extra water if the carrots are still hard. This is a great chance to start on your couscous.

Add the marinated fish and any remaining chermoula and simmer for a further 5-8 minutes, or until the fish is just cooked through.

For the couscous

While the tagine is simmering away, place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous e.g. 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork and then cover the bowl tightly with glad wrap, leave to sit for 5 minutes, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes.

Remove the cling wrap and then fluff the couscous with a fork and season with salt and pepper.

To serve

Divide your fluffy couscous between bowls and spoon the fragrant tagine over the top, garnish with remaining parsley and coriander. Enjoy!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Summer couscous salad of feta and gremolata

A couscous salad wonderfully enhanced with zesty lemon, fresh mint and salty feta.

Ingredients for two people

150 g	couscous
1/2 bunch	parsley bunch, chopped
1/2	lemon, zested & juiced
2	garlic cloves, chopped
1 tin	cannellini beans, strained & rinsed
1/2 bunch	mint, chopped
2	cucumber, diced
1 tsp	HF all spice
100 g	feta, crumbled
2 tbs	olive oil

Hellofresh recipe

For the couscous

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous “e.g.” 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove the cling wrap and then fluff the couscous with a fork.

For the gremolata

For the gremolata place the parsley, lemon zest, and garlic on the chopping board. Chop the ingredients together until they are nice and fine and are well combined. Gather the gremolata and place in a small bowl and leave aside.

For the salad

Combine the cannelini beans, mint, cucumber, and the all spice in a large bowl with a dash of olive oil and toss well to combine. Toss through the couscous, crumble the feta and toss in the gremolata and lightly mix through.

To serve

Divide the salad between bowls and serve with a dash of olive oil, and squeeze of lemon juice.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Baby beetroot with feta & walnut salad

This herbivorous salad is light, bright, nutritious and best enjoyed with a glass of red.

Ingredients for two people

1 bunch	baby beetroot, scrubbed
2 tbs	olive oil
1 sprig	rosemary, de-stemmed & chopped
150 g	couscous
100 g	baby spinach
50 g	walnuts, roughly chopped
170 g	feta, crumbled

Hellofresh recipe

For the beetroot

Preheat an oven to 200C. Slice your beetroot into thin wedges – the thinner they are the faster they’ll cook! Toss with the oil, rosemary, salt, and pepper, and roast for 25-30 minutes until cooked through.

For the couscous

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so for example: 300ml of water for 150g of couscous). Pour the water over the couscous, add a dash of olive oil and a good grind of salt and pepper then stir with a fork and cover the bowl tightly with glad wrap, leave to sit for 5-10 minutes. Remove wrap and then begin to fluff the couscous with a fork.

To serve

Combine the baby spinach, beetroot, walnuts and couscous on a plate. Dot with the feta and dress your salad with a drizzle of olive oil.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au