These tasty skewers are packed with salmon, onion and bright bell pepper. A simple rub of cumin, coriander and a pinch of cayenne adds bold flavor. Serve them on warm whole‑wheat couscous for a quick weeknight meal.
Active time: 20 minutes | Total time: 30 minutes
Salmon Skewers with Whole‑Wheat Couscous
Ingredients
- 8 bamboo or metal skewers
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp salt
- ¼ tsp ground black pepper
- ⅛ tsp ground cayenne pepper
- 4 salmon fillets (4‑oz each), cut into 1‑inch cubes
- 1 bell pepper (yellow, red or orange), cut into 1‑inch squares
- 1 small yellow or white onion, cut into 1‑inch squares
- 1½ cups unsalted vegetable broth
- 1 cup (173 g) whole‑wheat couscous
- 1 tbsp chopped fresh mint
Directions
If you use bamboo skewers, soak them in water for at least 30 minutes before cooking. In a small bowl, mix cumin, coriander, salt, pepper and cayenne. Sprinkle the mix over the salmon pieces and rub gently to coat.
Thread salmon, bell pepper and onion onto the skewers, alternating the pieces.
Bring the broth to a boil in a medium saucepan. Remove from heat, stir in the couscous, cover, and let sit for 10 minutes. Fluff with a fork.
Preheat a grill or grill pan over medium heat. Cook the skewers, turning often, for 4–5 minutes until the salmon flakes easily and reaches 145°F (63°C). The vegetables should stay crisp‑tender. You can also broil them for about 4 minutes per side.
Place the couscous on plates, top with the skewers, and sprinkle fresh mint over everything.
Serves: 4 (2 skewers and 1 cup couscous per person)
Nutrition (per serving): Calories: 381; Total Fat: 12 g; Saturated Fat: 3 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 4 g; Cholesterol: 58 mg; Sodium: 237 mg; Carbohydrate: 36 g; Fiber: 4 g; Sugar: 3 g; Protein: 29 g.
Nutrition Bonus: Potassium: 497 mg; Iron: 10 %; Vitamin C: 79 %; Calcium: 10 %; Vitamin D: 120 %.