3 salmon fillets (large, cut into 16-20 large chunks and skin removed)
125 g moroccan medley cous cous
200 ml water (boiling)
1 tsp cumin
½ tsp paprika
6 cherry tomatoes (cut in half)
cucumber (7-8 cm piece, cut into medium dice)
4 radish (sliced)
4 spring onions (chopped)
1 pepper (small, 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)
Put the salmon chunks in a bowl and coat with the cumin and paprika.
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.
Place the completed skewers on a baking tray and cook for 10 minutes at 190-200°C, turning once during cooking.
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.
When the cous cous is ready stir in the chopped veg and half of the chopped parsley.
Set this aside, then in a blender add the yogurt, remaining herbs and a squeeze of fresh lemon juice.
Blitz for a minute of two until the herbs are really fine and the sauce is a nice green colour.
Divide the cous cous between 2 plates, then serve two salmon skewers on each bed of cous cous.
Finally drizzle the salmon with a little of the herby yogurt sauce, garnish with a lemon wedge and enjoy!
View the recipe instructions at pinchofnom.com
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