• Boil the kettle. • Roughly chop tomato. Finely chop celery. Pat barramundi dry with paper towel. • In a medium bowl, combine barramundi, peri-peri seasoning and a drizzle of olive oil.

• In a large bowl, add couscous and the salt (see ingredients). • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• While the couscous is sitting, 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, 5-6 minutes each side (depending on thickness). • Remove from heat, then add the honey and turn barramundi to coat. Transfer to a plate to rest.

• To the bowl with couscous, add tomato, cucumber, baby spinach leaves and golden goddess dressing. Toss to combine and season to taste. • Divide warm couscous salad between bowls. • Top with peri-peri barramundi and garlic sauce. Spoon over any remaining pan sauce. Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!