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.

under 40 mins

Ingredients for servings

    Salmon Skewers with Whole-Wheat Couscous

  • 8 bamboo or metal skewers

  • 1 teaspoon ground cumin

  • 0.5 teaspoon ground coriander

  • 0.25 teaspoon kosher salt

  • 0.25 teaspoon freshly ground pepper

  • 0.125 teaspoon ground cayenne pepper

  • 4 sockeye salmon fillets cut into 1-inch pieces

  • 1 yellow, red or orange bell pepper cut into 1-inch squares

  • 1 small yellow or white onion cut into 1-inch squares

  • 1.5 cup salt-free vegetable broth

  • 1 cup whole wheat couscous

  • 1 tablespoon chopped fresh mint


  • 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.

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