FoodWage
Salmon Skewers With Whole-Wheat Couscous
Healthy and quick, these skewers are threaded with juicy salmon, onions and colorful bell peppers. A simple spice rub of cumin, coriander and cayenne, plus salt and pepper makes these kebabs burst with flavor. Serve on a bed of whole-wheat couscous for an easy, delectable weeknight dinner.
Ingredients for servings
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8 bamboo or metal skewers
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1 teaspoon ground cumin
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0.5 teaspoon ground coriander
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0.25 teaspoon kosher salt
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0.25 teaspoon freshly ground pepper
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0.125 teaspoon ground cayenne pepper
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4 sockeye salmon fillets cut into 1-inch pieces
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1 yellow, red or orange bell pepper cut into 1-inch squares
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1 small yellow or white onion cut into 1-inch squares
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1.5 cup salt-free vegetable broth
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1 cup whole wheat couscous
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1 tablespoon chopped fresh mint
Salmon Skewers with Whole-Wheat Couscous
Directions
Soak wooden skewers, if using, in water at least 30 minutes. In a small bowl, stir together cumin, coriander, salt, black pepper and cayenne pepper. Rub over all sides of salmon. Skewer salmon, bell pepper and onion. Set aside.
Bring broth to a boil in a medium saucepan. Remove from heat and stir in couscous. Cover and let stand 10 minutes.
Heat grill or grill pan over medium heat. Grill skewers, turning occasionally, for 4–5 minutes or until fish is opaque and vegetables are tender. (You can also broil 4 minutes on each side.) Serve skewers over couscous and sprinkle evenly with mint.