Chimichurri Barramundi
with Lemony Carrots & Garlic Couscous
We’re all about chimichurri these days. Why, you ask? Well, 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 new 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. The flavors are so harmonious that once you take a bite, you may find it impossible to put your fork down.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
¼ ounce
Cilantro
1 unit
Lemon
2 clove
Garlic
1 teaspoon
Cumin
1 teaspoon
Chili Flakes
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
10 ounce
Barramundi
(Contains Fish)
Not included in your delivery
2 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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 chimichurri. Serve with remaining lemon wedges on the side.
