• Boil the kettle. 
• To a medium bowl, add couscous and vegetable stock. 
• Add the boiling water (3/4 cup for 2 people /11/2 cups for 4 people) and stir to 
combine. Immediately cover with a plate and leave for 5 minutes. 
• Fluff up with a fork and set aside.

• Meanwhile, set air fryer to 200°C. 
Place crumbed basa into an air fryer basket and cook, turning halfway, until 
golden and cooked through, 8-10 minutes (cook in batches if needed).
• Transfer to a paper towel-lined plate. Season with salt and pepper. 

TIP: No air fryer? Heat a large frying pan over medium-high heat with enough 
olive oil to coat the base. When oil is hot, cook crumbed basa until golden and 
cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate. 
Season with salt and pepper. 

• While fish is cooking, slice lime into wedges.
• To a microwave-safe bowl, add broccoli florets and a splash of water, then 
cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes. Drain, then add to 
the bowl with the couscous.

• To the bowl with couscous and broccoli, add baby spinach leaves, 
kalamata olives, a good squeeze of lime juice and a drizzle of olive oil.
• Season with salt and pepper and toss to combine. 
• Divide couscous salad between bowls and top with crumbed fish. Drizzle 
over creamy pesto dressing.
• Serve with any remaining lime wedges. Enjoy!