Angelakis Weekly Seafood Specials



Atlantic Salmon: Kebabs with Herb Couscous

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You Need: (Serves 4)

  • 8 x 20cm-long bamboo skewers
  • 800g Atlantic Salmon fillet, skinned and cut into 2cm pieces
  • extra virgin olive oil
  • 1 small onion, finely chopped
  • 1/2 red capsicum, finely chopped
  • 40g (1/4 cup) pinenuts
  • 200g (1 cup) couscous
  • 1.5 cups chicken or vegetable stock
  • 1/4 cup thinly sliced mint leaves
  • 1/2 cup sliced flat-leaf parsley leaves
  • juice of 2 lemons



Thread salmon onto skewers and set aside.

Heat 1 tablespoon olive oil in a saucepan, add onion, capsicum and pinenuts and cook over low-medium heat for 5 minutes. Stir in couscous, stock and herbs, fluff couscous with a fork and season to taste.

Meanwhile, heat a thin layer of oil in a large frying pan and cook skewers in batches for 1-2 minutes each side or until just cooked.

Spoon hot couscous onto 4 plates, top each with 2 kebabs and drizzle with lemon juice.