Za'atar Barramundi & Pearl Couscous with Marinated Tomatoes
Quick & Easy

Za'atar Barramundi & Pearl Couscous

with Marinated Tomatoes

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving
  • View All
    Nutrition Label
    Download

Herby za’atar lends vibrant Middle Eastern flavor to our crispy-skinned Barramundi—perfectly contrasted by a dollop of refreshing Greek yogurt. We’re serving it over soft pearl couscous, studded with sautéed zucchini, fresh tomatoes, and Castelvetrano olives (a bright, buttery Sicilian variety).

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Roughly chop the almonds. Place the yogurt in a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine.

Marinate the tomatoes:
2 Marinate the tomatoes:

In a large bowl, combine the quartered tomatoes, sliced white bottoms of the scallions, chopped olives, and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Cook the zucchini:
3 Cook the zucchini:

While the tomatoes marinate, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Transfer to a bowl. Wipe out the pan.

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and the za’atar seasoning. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

Cook the couscous:
5 Cook the couscous:

While the fish cooks, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Drain thoroughly.

Finish the couscous & serve your dish:
6 Finish the couscous & serve your dish:

To the bowl of marinated tomatoes, add the cooked zucchini, cooked couscous, chopped almonds, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked fish over the finished couscous. Top the fish with the seasoned yogurt. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Roughly chop the almonds. Place the yogurt in a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine.

2 Marinate the tomatoes:

In a large bowl, combine the quartered tomatoes, sliced white bottoms of the scallions, chopped olives, and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Marinate the tomatoes:
Cook the zucchini:
3 Cook the zucchini:

While the tomatoes marinate, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Transfer to a bowl. Wipe out the pan.

4 Cook the fish:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and the za’atar seasoning. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

Cook the fish:
Cook the couscous:
5 Cook the couscous:

While the fish cooks, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Drain thoroughly.

6 Finish the couscous & serve your dish:

To the bowl of marinated tomatoes, add the cooked zucchini, cooked couscous, chopped almonds, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked fish over the finished couscous. Top the fish with the seasoned yogurt. Garnish with the sliced green tops of the scallions. Enjoy! 

Finish the couscous & serve your dish: