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Photo of Salmon skewers with cous cous salad by WW

Salmon skewers with cous cous salad

Total Time
30 min
20 min
10 min
Salmon on a stick. Enjoy these barbecued salmon kebabs with a delicious dressing on a bed of couscous.


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


1 medium, cut into 4 wedges

Whole grain mustard

1 tbs


1 tbs

Fresh chives

1 tbs, chopped

Lemon juice

2 tbs

Oil spray

2 x 3 second spray(s)


  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.


TIP: Soak wooden skewers in water for 10 minutes to stop them burning during cooking.