All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat broiler and put rack in the medium position. Prepare a baking sheet with foil and cooking spray. Thoroughly rinse produce and pat dry. Trim woody ends off asparagus. Zest and quarter lemon. Rinse peas under warm water if still frozen. In a small bowl, combine honey and harissa sauce. Rinse barramundi fillets and pat dry.
Make Couscous Risotto
Heat 1 tsp. olive oil in a medium pot over medium-high heat. Add couscous, stir to coat, and toast 2-3 minutes until couscous begins to brown lightly. Add 2 cups water and vegetable base. Stir to combine, bring to a simmer, then reduce heat to medium. Cook 8-10 minutes until couscous is tender but still moist. Add additional 1-2 Tbsp. water if couscous appears to stiff. Add peas, grated Parmesan (reserving a pinch for garnish), and butter. Remove from heat, stir to combine and season to taste with salt and pepper.
Add barramundi to one half of baking sheet (leave room on other half for adding asparagus later). Season with a pinch of salt and pepper and broil 3-4 minutes until fish just begins to turn opaque. Remove from broiler.
Glaze Barramundi and Roast Asparagus
Spoon harissa-honey mixture over barramundi and smooth over to cover tops of fillets. Add asparagus to other half of baking sheet and drizzle with 1 tsp. olive oil and a pinch of salt and pepper. Return baking sheet to oven and broil 5-6 more minutes until barramundi is firm to the touch and has reached an internal temperature of 145 degrees. Thicker asparagus stalks may require additional cooking to become tender. Remove barramundi fillets to a plate and return asparagus to oven if additional time is needed.
Plate the Dish
Place a serving of couscous risotto on a plate and asparagus on top of it. Place barramundi in front and serve lemon wedges on the side.
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