Moroccan Salmon Skewers with Cous Cous

Perfect for summer, these slimming friendly Moroccan Salmon Skewers with Cous Cous are low in calories and great for the Weight Watchers plan!

You could even cook it outside, if the good old British weather holds up long enough to fire up the barbecue! And if you don’t fancy salmon you could always try it with chicken. It’s just as good!

Moroccan Salmon Skewers with Cous Cous | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Ainsley Harriott Cous Cous

A few weeks ago we were sent some samples of Ainsley Harriott cous cous to try. We’d  been planning on making a cumin dusted salmon recipe for a while now, so this was a perfect opportunity. And we thought the Ainsley Harriott Moroccan Medley Cous Cous would be an ideal accompaniment. We weren’t wrong!

Obviously we couldn’t resist making the cous cous even more slimming friendly by adding a load of extra veggies.

Moroccan Salmon Skewers with Cous Cous | Slimming & Weight Watchers Friendly

Moroccan Salmon Skewers with Cous Cous | Slimming & Weight Watchers Friendly

The new 125g pack size is plenty for 2 people, so that means this Moroccan Salmon Skewers with Cous Cous is really filling!

Moroccan Salmon Skewers with Cous Cous | Slimming & Weight Watchers Friendly

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Moroccan Salmon Skewers with Cous Cous | Slimming & Weight Watchers Friendly

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Moroccan Salmon Skewers with Cous Cous

Votes: 10
Rating: 4.1
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Servings

Prep Time

Cooking Time

people 10 minutes 10 minutes

Calories

WW

Carbs

370kcal 5

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Looking for Slimming World Syns?

We agreed with Slimming World to remove their trademarked terms from our website

FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  1. Put the salmon chunks in a bowl and coat with the cumin and paprika
  2. Thread the salmon onto 4 skewers, we use wooden ones that have been soaked in water to stop them burning in the oven, but you can use metal ones if you want. Squeeze the juice from a couple of lemon wedges over the salmon
  3. Place the completed skewers on a baking tray and cook for 10 minutes at 190-200°C, turning once during cooking
  4. While the skewers are cooking make up the cous cous in a large bowl. One 125g pack will take 200ml of boiling water. Stir, cover with cling film and leave for 3 minutes
  5. When the cous cous is ready stir in the chopped veg and half of the chopped parsley
  6. Set this aside, then in a blender add the yogurt, remaining herbs and a squeeze of fresh lemon juice
  7. Blitz for a minute of two until the herbs are really fine and the sauce is a nice green colour
  8. Divide the cous cous between 2 plates, then serve two salmon skewers on each bed of cous cous
  9. Finally drizzle the salmon with a little of the herby yogurt sauce, garnish with a lemon wedge and enjoy!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

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IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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1 Comment
  1. Do you have a recipe for Moroccan cous cous that i can make instead of using a packet? Thanks for the site it’s AMAZING 🙂

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