Watch the Full Step-by-Step
Servings: 4
- Wooden skewers
- Medium saucepan
- Mixing bowls
- Chef's knife
- Fine grater
INGREDIENTS
- 2 pounds/900 grams skinless salmon fillet, cubed
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 lemon, thinly sliced, optional
- 1 orange, thinly sliced, optional
Lemon herb sauce:
- 3 tablespoons olive oil
- ¼ cup fresh lemon juice
- ¼ cup flat-leaf parsley, finely chopped
- ¼ cup cilantro, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 2 garlic cloves, finely grated
- 1 teaspoon honey
- Salt and black pepper, to taste
Couscous:
- 1½ cups pearl couscous
- 1¾ cups water
- ½ medium yellow onion, finely diced
- ¼ cup parsley, chopped
- ½ teaspoon salt
- 1 tablespoon olive oil
INSTRUCTIONS
- Season the salmon with paprika, cumin, salt, pepper, cayenne, and olive oil. Toss to coat and let sit while preparing the couscous.
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and translucent, 6 to 8 minutes. Stir in the couscous, water, and salt. Bring to a boil, cover, reduce heat to low, and simmer until the liquid is absorbed and the couscous is tender, 10 to 12 minutes. Remove from the heat, fluff with a fork, and fold in the parsley.
- Thread the salmon onto skewers, alternating with folded lemon or orange slices if using.
- Heat a grill pan or large skillet over medium heat and lightly coat with olive oil. Cook the skewers, turning occasionally, until lightly charred and just cooked through, 8 to 10 minutes total.
- Meanwhile, whisk together the olive oil, lemon juice, parsley, cilantro, mint, garlic, honey, salt, and pepper until smooth and glossy.
- Spread the couscous onto a serving platter and arrange the salmon skewers over the top. Spoon over the lemon herb sauce and serve immediately.