Salmon Skewers with Entire-Wheat Couscous | Recipes

Wholesome and fast, these skewers are threaded with juicy salmon, onions and colourful bell peppers. A easy spice rub of cumin, coriander and cayenne, plus salt and pepper makes these kebabs burst with taste. Serve on a mattress of whole-wheat couscous for a simple, delectable weeknight dinner.

Lively time: 20 minutes | Complete time: half-hour

Salmon Skewers with Entire-Wheat Couscous

Substances

• 8 bamboo or metallic skewers
• 1 tsp floor cumin
• 1/2 tsp floor coriander
• 1/4 tsp salt
• 1/4 tsp floor black pepper
• 1/8 tsp floor cayenne pepper
• 4 (4-oz.) salmon fillets, lower into 1-inch items
• 1 yellow, crimson or orange bell pepper, lower into 1-inch squares
• 1 small yellow or white onion, lower into 1-inch squares
• 1 1/2 cups salt-free vegetable broth
• 1 cup (173g) entire wheat couscous
• 1 tbsp chopped contemporary mint

Instructions

Soak wood skewers, if utilizing, in water for at the least half-hour. In a small bowl, stir collectively cumin, coriander, salt, black pepper, and cayenne pepper, then rub over all sides of the salmon. Thread the salmon, bell pepper, and onion onto skewers and put aside.

Deliver broth to a boil in a medium saucepan. Take away from warmth and stir in couscous. Cowl and let stand for 10 minutes.

Warmth a grill or grill pan over medium warmth. Grill skewers, turning often, for 4–5 minutes or till the fish is opaque and the greens are tender. Alternatively, broil for about 4 minutes per aspect. Serve skewers over couscous and sprinkle evenly with mint.

Serves: 4 | Serving Dimension: 2 skewers and 1 cup couscous

Vitamin (per serving): Energy: 381; Complete Fats: 12g; Saturated Fats: 3g; Monounsaturated Fats: 4g; Polyunsaturated Fats: 4g; Ldl cholesterol: 58mg; Sodium: 237mg; Carbohydrate: 36g; Dietary Fiber: 4g; Sugar: 3g; Protein: 29g

Vitamin Bonus: Potassium: 497mg; Iron: 10%; Vitamin C: 79%; Calcium: 10%, Vitamin D: 120%

Initially printed: Might 18, 2017; Up to date: March 2026