Moroccan Salmon Skewers with Cous Cous
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Prep Time
10 MINS
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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
Instructions
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Put the salmon chunks in a bowl and coat with the cumin and paprika.
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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.
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Place the completed skewers on a baking tray and cook for 10 minutes at 190-200°C, turning once during cooking.
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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.
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When the couscous is ready, stir in the tomatoes, cucumber, radishes, spring onion, peppers and half of the chopped parsley.
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Set this aside, then in a blender add the yogurt, remaining herbs and a squeeze of fresh lemon juice.
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Blitz for a minute of two until the herbs are really fine and the sauce is a nice green colour.
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Divide the cous cous between 2 plates, then serve two salmon skewers on each bed of cous cous.
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Finally drizzle the salmon with a little of the herby yogurt sauce, garnish with a lemon wedge and enjoy!