Moroccan Salmon Skewers with Couscous
Perfect for summer, these slimming friendly Moroccan Salmon Skewers with Couscous are low in calories and great for the Weight Watchers plan!
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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 Couscous 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 Couscous 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 Couscous are low in calories and great for the Weight Watchers plan!
What diets is this Moroccan Salmon Skewers with Couscous suitable for?
These Moroccan Salmon Skewers with Couscous 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 Couscous recipe?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
Do you need any special ingredients to make these Moroccan Salmon Skewers with Couscous?
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This recipe does not require any special ingredients
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How many calories are in this Moroccan Salmon Skewers with Couscous recipe?
There are 370 calories per portion in this Moroccan Salmon Skewers with Couscous, 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 Couscous 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 couscous 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 couscous is ready, stir in the tomatoes, cucumber, radishes, spring onion, peppers and half of the chopped parsley.
Step 6
Set this aside, then in a blender add the yoghurt, remaining herbs and a squeeze of fresh lemon juice.
Step 7
Blitz for a minute of two until the herbs are really fine and the sauce is a nice green colour.
Step 8
Divide the couscous between 2 plates, then serve two salmon skewers on each bed of couscous.
Step 9
Finally drizzle the salmon with a little of the herby yoghurt sauce, garnish with a lemon wedge and enjoy!
What could I serve with these Moroccan Salmon Skewers with Couscous?
The following recipes would go great with our Moroccan Salmon Skewers with Couscous recipe:
How do you know when the Moroccan Salmon Skewers with Couscous 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 couscous should be cooked according to packet instructions
How long can you keep Moroccan Salmon Skewers with Couscous 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 Couscous in the fridge for approximately 3 days or so.
Can I freeze Moroccan Salmon Skewers with Couscous?
We do not recommend freezing this recipe.
How do I reheat Moroccan Salmon Skewers with Couscous?
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 Couscous
Perfect for summer, these slimming friendly Moroccan Salmon Skewers with Couscous are low in calories and great for the Weight Watchers plan!
-
Prep Time
10 MINS
-
Cook Time
10 MINS
- KCals 370
- Carbs 12G
Instructions
- Put the salmon chunks in a bowl and coat with the cumin and paprika.
- 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.
- Place the completed skewers on a baking tray and cook for 10 minutes at 190-200°C, turning once during cooking.
- While the skewers are cooking, make up the couscous in a large bowl. One 125g pack will take 200ml of boiling water. Stir, cover with cling film and leave for 3 minutes.
- When the couscous is ready, stir in the tomatoes, cucumber, radishes, spring onion, peppers and half of the chopped parsley.
- Set this aside, then in a blender add the yoghurt, remaining herbs and a squeeze of fresh lemon juice.
- Blitz for a minute or two until the herbs are really fine and the sauce is a nice green colour.
- Divide the couscous between 2 plates, then serve two salmon skewers on each bed of couscous.
- Finally drizzle the salmon with a little of the herby yoghurt sauce, garnish with a lemon wedge and enjoy!
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1 comment
See what others have to say
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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