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.
Active time: 20 minutes | Total time: 30 minutes
Salmon Skewers with Whole-Wheat Couscous
Ingredients
- 8 bamboo or metal skewers
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/8 tsp ground cayenne pepper
- 4 (4-oz.) 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 1/2 cups salt-free vegetable broth
- 1 cup (173g) whole wheat couscous
- 1 tbsp chopped fresh mint
Directions
Soak wooden skewers, if using, in water for at least 30 minutes. In a small bowl, stir together cumin, coriander, salt, black pepper, and cayenne pepper, then rub over all sides of the salmon. Thread the salmon, bell pepper, and onion onto skewers and set aside.
Bring broth to a boil in a medium saucepan. Remove from heat and stir in couscous. Cover and let stand for 10 minutes.
Heat a grill or grill pan over medium heat. Grill skewers, turning occasionally, for 4–5 minutes or until the fish is opaque and the vegetables are tender. Alternatively, broil for about 4 minutes per side. Serve skewers over couscous and sprinkle evenly with mint.
Serves: 4 | Serving Size: 2 skewers and 1 cup couscous
Nutrition (per serving): Calories: 381; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 4g; Cholesterol: 58mg; Sodium: 237mg; Carbohydrate: 36g; Dietary Fiber: 4g; Sugar: 3g; Protein: 29g
Nutrition Bonus: Potassium: 497mg; Iron: 10%; Vitamin C: 79%; Calcium: 10%, Vitamin D: 120%
Originally published: May 18, 2017; Updated: March 2026
