• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic and parsley. • Pick mint leaves and finely chop. • Cut lemon into wedges. • In a medium heatproof bowl, add garlic, chilli flakes (if using), a generous drizzle of olive oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant. Stir through parsley. Set aside.

• In a medium saucepan, combine the water, chicken stock pot and lemon pepper seasoning and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Add a squeeze of lemon juice and fluff up with fork.

• Set air fryer to 200°C. • Place barramundi, skin-side up, into the air fryer basket and cook until just cooked through, 10-12 minutes. TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook barramundi, skin-side down first, until just cooked through, 3-5 minutes each side (depending on thickness).

• Add tomato, spinach, olives and a drizzle of olive oil and white wine vinegar to the pan with couscous. Toss to combine and season to taste. • Divide zesty olive couscous salad between bowls. Top with barramundi. Drizzle over garlic-chilli oil. • Dollop with Greek-style yoghurt. • Sprinkle with mint and any remaining chilli flakes. • Serve with any remaining lemon wedges. Enjoy!