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Za’atar-Spiced Barramundi & Couscous
with Salsa Verde & Roasted Red Peppers
25 MIN
4 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
-
Calories470 Cals (est.)
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fresh
ingredients
Title
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4 Skin-On Barramundi Fillets
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1 cup Yellow Couscous
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6 oz Green Beans
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2 cloves Garlic
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2 oz Dried Medjool Dates
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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1 oz Sliced Roasted Red Peppers
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⅓ cup Salsa Verde
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1 Tbsp Za'atar Seasoning (Sumac, Marjoram, Oregano, Thyme, Sesame Seeds & Salt)
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!
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