Photo of Salmon skewers with cous cous salad by WW

Salmon skewers with cous cous salad

12
6
2
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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 beans

125 g, chopped

Cherry tomato

125 g, quartered

Skinless salmon fillet(s)

480 g, cut into 3cm pieces

Lemon(s)

1 medium, cut into 4 wedges

Wholegrain 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.

Notes

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