Go Back
+ servings

Moroccan Salmon Skewers with Couscous

  • Prep Time
    10 MINS
  • Cook Time
    10 MINS
  • KCals 370
  • Carbs 12G
2 Servings


  • 3 large salmon fillets cut into 16-20 large chunks and skin removed
  • 1 125g packet Ainsley Harriott Moroccan Medley Couscous
  • 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 yoghurt
  • 1 lemon cut into wedges


  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 couscous 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 couscous is ready, stir in the tomatoes, cucumber, radishes, spring onion, peppers and half of the chopped parsley.

  6. Set this aside, then in a blender add the yoghurt, remaining herbs and a squeeze of fresh lemon juice.

  7. Blitz for a minute or two until the herbs are really fine and the sauce is a nice green colour.

  8. Divide the couscous between 2 plates, then serve two salmon skewers on each bed of couscous.

  9. Finally drizzle the salmon with a little of the herby yoghurt sauce, garnish with a lemon wedge and enjoy!