• 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 and Greek-style yoghurt. Stir to combine.

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