with Lemony Brussels Sprouts & Garlic Couscous
We’re all about chimichurri! It’s bright, tangy, herbaceous, and oh so versatile: Cilantro, garlic, lemon, cumin, and chili flakes provide punchy flavors that lift everything they touch to delicious heights. This week, the magical sauce is spooned over buttery barramundi fillets. On the side, we’re serving garlic butter couscous and lemony roasted carrots. Once you take a bite of the harmonious flavors, you may find it impossible to put your fork down.
Allergens
Utensils
Tags
Veggie Stock Concentrate
1 unit
Israeli Couscous
0.5 cup
Carrots
12 ounce
Brussels Sprouts
ounce
Cumin
1 teaspoon
Lemon
1 unit
Garlic
2 clove
Barramundi
10 ounce
Chili Flakes
1 teaspoon
Cilantro
0.25 ounce
Butter
1 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Finely chop cilantro. Zest and quarter lemon. Peel and mince or grate garlic.
Toss carrots on a foil-lined baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until golden brown and softened, 20-25 minutes.
While carrots roast, in a small bowl, combine cilantro, half the cumin (you’ll use the rest later), half the lemon zest, 2 TBSP olive oil (4 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of garlic to taste. Season with salt, pepper, and chili flakes to taste.
Heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic. Cook, stirring often, until garlic is fragrant and couscous is lightly toasted, 1-2 minutes.
Stir in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until al dente, 6-8 minutes.
Keep covered off heat until ready to serve.
While couscous cooks, pat barramundi* dry with paper towels. Season all over with remaining cumin, salt, and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi and cook until opaque and cooked through, 4-6 minutes per side. Turn off heat.
Fluff couscous with a fork; season with salt and pepper.
Toss carrots with remaining lemon zest.
Divide couscous, carrots, and barramundi between plates. Top barramundi with cilantro sauce. Serve with remaining lemon wedges on the side.
620
kcal
Calories
32
g
Fat
8
g
Saturated Fat
50
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
34
g
Protein
90
mg
Cholesterol
370
mg
Sodium
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