- 2 barramundi fillets
- 1 pearl cous cous sachet
- 1 ATLAS green tahini tub
- 1 red capsicum
- 1 lemon
- 1 cucumber
- 1 red onion
- 1 coriander bunch
- 1 parsley bunch*
Pantry staples: Salt, cooking oil
Allergens: Wheat, gluten, sesame, onion
Specialised equipment: Baking paper, sieve
Chef's note: Introduced to Israel by the Jewish people of the Middle East, tahini is considered to be a staple ingredient in Israeli cuisine. Made by grinding sesame seeds, tahini can be drizzled and mixed onto lots of dishes such as roasted cauliflower, hummus and shortbread.
* Parsley is to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Wash the vegetables. Bring a saucepan of water to the boil. Finely dice the cucumber, onion and capsicum. Roughly chop 1 teaspoon of the parsley* and coriander leaves. Pick some of the coriander leaves. Juice the lemon.
2. Cook the pearl couscous
Add the pearl couscous to the boiling water and cook for 8 minutes or until soft. Strain and set aside in a bowl.
3. Cook the barramundi
Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the barramundi, skin side down. Place a piece of baking paper on the fish and place a weight on it such as a plate. Cook the barramundi for 5 minutes or until the skin releases from the pan.
4. Make the couscous salad
Once the couscous is cooked, add the cucumber, capsicum, onion and chopped parsley and coriander leaves to the bowl and mix to combine. Season to taste with salt, olive oil and lemon juice.
5. Flip the barramundi
Remove the weight and baking paper. Gently flip the barramundi and continue cooking on the other side for an additional 2 minutes, or until the fish is cooked. Season to taste.
6. To serve
Divide the couscous salad between serving plates. Top with a portion of barramundi. Drizzle with the green tahini and the coriander leaves.