Salmon skewers with cous cous salad
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Salmon on a stick. Enjoy these barbecued salmon kebabs with a delicious dressing on a bed of couscous.
Ingredients
Salt reduced chicken stock
¾ cup(s), (180ml)
Dry wholemeal couscous
¾ cup(s), (140g)
Snow peas
125 g, chopped
Green string beans
125 g, chopped
Cherry tomatoes
125 g, quartered
Skinless salmon
480 g, cut into 3cm pieces
Lemon(s)
1 medium, cut into 4 wedges
Whole grain mustard
1 tbs
Honey
1 tbs
Fresh chives
1 tbs, chopped
Lemon juice
2 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
Place stock in a small saucepan over high heat and bring to the boil. Place couscous in a medium heatproof bowl. Pour over boiling stock. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Set aside to cool.
2
Meanwhile, boil, steam or microwave snow peas and beans, separately, until just tender. Rinse under cold water. Drain. Add snow peas, beans and tomatoes to couscous and toss to combine.
3
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Thread salmon and lemon wedges onto 4 metal or wooden skewers (see note). Season with salt and pepper. Cook skewers, turning occasionally, for 5–6 minutes or until salmon is just cooked through.
4
Combine mustard, honey, chives and juice in a small bowl. Drizzle dressing over salmon skewers. Serve with couscous salad.
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