We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Za’atar-Spiced Barramundi & Couscous
with Salsa Verde & Roasted Red Peppers
25 minWellness 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.
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.
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.
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.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 470 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
The bold flavor of herbs star two ways in this Middle Eastern-style dish. The rich earthiness of thyme and oregano in za’atar (a classic spice blend originally from the region) lends vibrancy to crispy-skinned barramundi, while our parsley-based salsa verde deliciously brings together the bed of tender couscous and green beans beneath.
Get Cooking
fresh
ingredients
Title
-
4 Skin-On Barramundi Fillets
-
1 cup Yellow Couscous
-
6 oz Green Beans
-
2 cloves Garlic
-
2 oz Dried Medjool Dates
-
½ cup Tzatziki (Cucumber-Yogurt Sauce)
-
1 oz Sliced Roasted Red Peppers
-
⅓ cup Salsa Verde
-
1 Tbsp Za'atar Seasoning (Sumac, Marjoram, Oregano, Thyme, Sesame Seeds & Salt)
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the green beans; cut into 1-inch pieces. Pit and roughly chop the dates. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.
2
Cook the couscous:
In a medium pot, combine the couscous, chopped dates and garlic, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.
3
Cook the fish:
While the couscous cooks, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the green beans:
To the pan of reserved fond, add 2 teaspoons of olive oil; heat on medium-high until hot. Add the green bean pieces; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Turn off the heat.
5
Finish the couscous & serve your dish:
Add the cooked green beans to the pot of cooked couscous. Stir in the salsa verde and chopped peppers until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked fish and tzatziki. Enjoy!
1
Prepare the ingredients:
Wash and dry the green beans; cut into 1-inch pieces. Pit and roughly chop the dates. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.
2
Cook the couscous:
In a medium pot, combine the couscous, chopped dates and garlic, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.
3
Cook the fish:
While the couscous cooks, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the green beans:
To the pan of reserved fond, add 2 teaspoons of olive oil; heat on medium-high until hot. Add the green bean pieces; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Turn off the heat.
5
Finish the couscous & serve your dish:
Add the cooked green beans to the pot of cooked couscous. Stir in the salsa verde and chopped peppers until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked fish and tzatziki. Enjoy!
Tips from Home Chefs
About Blue Apron
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