• Boil the kettle.
• To a medium heatproof bowl, add couscous and stock concentrate.
• Add the boiling water(see ingredients) 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 the 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 to taste 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 cooked through, 
2-3 minutes each side. Transfer to a paper towel-lined plate. Season to taste. 

• While the fish is cooking, slice lime into wedges and halve snacking tomatoes. 
• In a large microwave-safe bowl, add trimmed green beans and a splash of water, 
then cover with a damp paper towel. Microwave on high until just tender, 
2-4 minutes. Drain green beans.
• To the bowl with couscous, add green beans, snacking tomatoes, baby spinach 
leaves, kalamata olives, a good squeeze of lime juice and a drizzle of olive oil.
• Season to taste 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!