• 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 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 the fish is cooking, slice lime into wedges. Halve snacking tomatoes.
• To the bowl with couscous, add trimmed green beans, snacking tomatoes, 
baby spinach leaves, kalamata olives, a good squeeze of lime juice and a 
drizzle of olive oil.
• Season to taste with salt and pepper and toss to combine.  

• Divide couscous salad between bowls and top with crumbed fish.
• Drizzle over garlic aioli.
• Serve with any remaining lime wedges. Enjoy!