• Roughly chop tomato, baby spinach leaves and kalamata olives.
• Finely chop garlic and parsley. Cut lemon into wedges.
• In a medium microwave-safe bowl, add garlic, a pinch of 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, stock concentrate and lemonpepper seasoning, then 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 a 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 and drizzle over garlic-chilli oil. Dollop with Greek-style yoghurt. 
• Tear over mint and sprinkle with any remaining chilli flakes.
• Serve with remaining lemon wedges. Enjoy!