• Finely chop garlic. 
• Zest lemon to get a pinch, then slice into wedges. 
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook garlic until fragrant, 1 minute. Add the water and lemon zest, 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. Fluff up with a fork. 

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of 
olive oil.
• Pat barramundi dry with a paper towel and sprinkle both sides with a pinch 
of salt and pepper.
• When oil is hot, cook barramundi, skin-side down first, until just cooked 
through, 5-6 minutes each side (depending on thickness).

TIP: Patting the skin dry helps it crisp up in the pan! 

• While barramundi is cooking, roughly chop tomato and cucumber.
• To the pan with couscous, add tomato, cucumber, baby spinach leaves 
and a drizzle of white wine vinegar and olive oil. Toss to combine and 
season to taste.
• To a small bowl, squeeze lemon juice, then add fetta cubes, capers and 
Greek-style yoghurt. Stir to combine. 

• Divide zesty veggie couscous between bowls. 
• Top with barramundi.
• Drizzle with caper and fetta yoghurt and tear over mint to serve. Enjoy!