Salmon Skewers with Whole-Wheat Couscous

Ingredients

• 8 bamboo or metal skewers
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground cayenne pepper
• 4 (4-ounce) 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 1/2 cups salt-free vegetable broth
• 1 cup whole wheat couscous
• 1 tablespoon chopped fresh mint

Directions

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.

Nutrition Information

Serves: 4 |  Serving Size: 2 skewers and 1 cup couscous

Per serving: Calories: 391; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 70mg; Sodium: 137mg; Carbohydrate: 41g; Dietary Fiber: 2g; Sugar: 1g; Protein: 31g

Nutrition Bonus: Potassium: 150mg; Iron: 9%; Vitamin A: 6%; Vitamin C: 146%; Calcium: 2%