Meal Kit

Harissa Spiced Barramundi

With Risotto-Style Couscous & Asparagus

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Fish, Wheat, Soy

Calories Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 6 oz. Asparagus
  • 1 Lemon
  • 3 oz. Frozen Peas
  • ¾ oz. Honey
  • 4 fl. oz. Mild Harissa Sauce
  • Info
    2 Barramundi Fillets
  • Info
    1 cup Pearl Couscous
  • Info
    1 tsp. Gluten-Free Minor's Vegetable Base
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    ⅗ oz. Butter

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Pot

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    Roast Barramundi

    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.

  4. 4

    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.

  5. 5

    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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