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Za'atar Barramundi & Couscous

with Marinated Tomatoes & Mint Yogurt

Quick & Easy
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 460 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Herby za’atar lends vibrant Middle Eastern flavor to our crispy-skinned Barramundi—perfectly contrasted by a dollop of refreshing mint yogurt.

Get Cooking
fresh
ingredients
Za'atar Barramundi & Couscous with Marinated Tomatoes & Mint Yogurt
Title
  • 4 Skin-On Barramundi Fillets
  • 1¼ cups Pearl Couscous
  • ½ lb Cocktail Tomatoes
  • 2 Scallions
  • 3 Tbsps Roasted Almonds
  • 1 oz Castelvetrano Olives
  • 1 Tbsp Rice Vinegar
  • ½ cup Plain Greek Yogurt
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
  • 2 Zucchini
step-by-step
instructions
Prepare the ingredients & make the mint yogurt:
1 Prepare the ingredients & make the mint yogurt:

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-thick pieces. Roughly chop the almonds. Pick the mint leaves off the stems; discard the stems and thinly slice the leaves. In a bowl, combine the yogurt, sliced mint, and 1 tablespoon of water; season with salt and pepper.

Marinate the tomatoes:
2 Marinate the tomatoes:

In a large bowl, combine the quarted 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 6 to 8 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 some of the mint yogurt; serve the remaining mint yogurt on the side. Garnish with the sliced green tops of the scallions. Enjoy! 

 

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Prepare the ingredients & make the mint yogurt:
1 Prepare the ingredients & make the mint yogurt:

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-thick pieces. Roughly chop the almonds. Pick the mint leaves off the stems; discard the stems and thinly slice the leaves. In a bowl, combine the yogurt, sliced mint, and 1 tablespoon of water; season with salt and pepper.

2 Marinate the tomatoes:

In a large bowl, combine the quarted 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 6 to 8 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 some of the mint yogurt; serve the remaining mint yogurt on the side. Garnish with the sliced green tops of the scallions. Enjoy! 

 

Finish the couscous & serve your dish: