Moroccan Salmon Skewers with Cous Cous

  • 10MINS
  • 10MINS
  • 370KCAL

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

Easy Peasy Moroccan Salmon Skewers with Cous Cous pinchofnom.com
4

NutritionPer Serving

  • Calories370
  • Carbs12g
  • Protein36g
  • Fat10g
  • Saturates2g
  • Sugars6g

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 to know in the blurb!

Our Moroccan Salmon Skewers with Cous Cous make a great slimming alternative to traditional BBQ food, plus the creamy sauce makes them extra yummy, so you won’t feel you’re missing out at all!

We’ve served the Salmon Skewers with Ainsley Harriott Moroccan Medley Cous Cous to compliment the cumin and paprika used in this dish. You could even add extra vegetables to make it more slimming friendly. If you’re not a fan of salmon then you could easily use white fish or even chicken!

These Moroccan Salmon Skewers with Cous Cous are low in calories and great for the Weight Watchers plan!

What diets is this Moroccan Salmon Skewers with Cous Cous suitable for?

These Moroccan Salmon Skewers with Cous Cous can be made vegetarian as long as you swap out the following ingredients for vegetarian versions;

  • Salmon, this can be swapped for tofu

It can also be made dairy free as long as you swap out the following ingredients for dairy free versions;

  • Low fat yoghurt

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Moroccan Salmon Skewers with Cous Cous recipe?

  • You need to count 19 Points per portion of this Moroccan Salmon Skewers with Cous Cous recipe if you’re on WW Green.
  • You need to count 5 Points per portion of this Moroccan Salmon Skewers with Cous Cous recipe if you’re on WW Blue.
  • You need to count 5 Points per portion of this Moroccan Salmon Skewers with Cous Cous recipe if you’re on WW Purple.

Do you need any special ingredients to make these Moroccan Salmon Skewers with Cous Cous?

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This recipe does not require any special ingredients

How many calories are in this Moroccan Salmon Skewers with Cous Cous recipe?

There are 370 calories per portion in this Moroccan Salmon Skewers with Cous Cous, which means it falls into our Everyday Light category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Moroccan Salmon Skewers with Cous Cous is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Put the salmon chunks in a bowl and coat with the cumin and paprika.

Step 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.

Step 3

Place the completed skewers on a baking tray and cook for 10 minutes at 190-200°C, turning once during cooking.

Step 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.

Step 5

When the cous cous is ready, stir in the chopped veg and half of the chopped parsley.

What could I serve with these Moroccan Salmon Skewers with Cous Cous?

The following recipes would go great with our Moroccan Salmon Skewers with Cous Cous recipe:

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How do you know when the Moroccan Salmon Skewers with Cous Cous is cooked?

You should cook the Salmon Skewers until the centre has changed from a bright pink to pale pink. This will take around 10-15 minutes.

The cous cous should be cooked according to packet instructions

How long can you keep Moroccan Salmon Skewers with Cous Cous in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Moroccan Salmon Skewers with Cous Cous in the fridge for approximately 3 days or so.

Can I freeze Moroccan Salmon Skewers with Cous Cous?

We do not recommend freezing this recipe.

How do I reheat Moroccan Salmon Skewers with Cous Cous?

From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

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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!
  • Prep Time
    10 MINS
  • Cook Time
    10 MINS
  • KCals 370
  • Carbs 12G
WW Points
  • 19 Green
  • 5 Blue
  • 5 Purple

Ingredients

  • 3 large salmon fillets cut into 16-20 large chunks and skin removed
  • 1 125g packet Ainsley Harriott Moroccan Medley Cous Cous
  • 200 ml boiling water
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 6 cherry tomatoes cut in half
  • 7 - 8 cm piece cucumber cut into medium dice
  • 4 - 5 radish sliced
  • 4 spring onions chopped
  • 1 small pepper deseeded and choppped
  • 1 handful fresh mint chopped
  • 1 handful fresh parsley chopped
  • 1 handful fresh basil chopped
  • 4 tbsp low fat yogurt
  • 1 lemon cut into wedges

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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!

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1 comments

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Vicki RhodesMonday 25th June 2018

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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