• 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. • Add garlic and cook until fragrant, 1 minute. Add the water, lemon zest and vegetable stock pot (see ingredients), then bring to the boil. • Add couscous (see ingredients) and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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, halve snacking tomatoes. Using a vegetable peeler, peel carrot into ribbons. • To pan with couscous, add carrot, tomato, 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 from wedges, then add fetta cubes and Greek-style yoghurt. Stir to combine.

• Divide zesty veggie couscous salad between bowls. Top with barramundi. • Drizzle with fetta-yoghurt to serve. Enjoy!