Harissa Salmon Kebabs with Giant Cous Cous - Ginger and Turmeric Dressing
Method
Cut the salmon into bite size chunks and place in a bowl with the Harissa paste and mix. Add the yogurt, lemon juice, season with salt and pepper, place on skewers and then place in the fridge.
Cook cous cous as per pack instructions and set aside. Add the courgette, diced red peppers, chopped coriander and salt and pepper.
Mix the olive oil, lemon juice and harissa paste then mix into the salad and set aside.
To cook the kebabs, lightly brush a tin foiled lined baking tray, grill on a medium to high heat for 5 minutes turn then grill for a further 5 minutes – check salmon is piping hot before serving.
Place salad (this can be served hot or cold) in the middle of a serving plate, place the kebabs on top – drizzle with dressing and optional pomegranate seeds and chopped coriander.
· Place all ingredients in a bowl and mix until combined, drizzle over kebabs when plating.
Ingredients
Kebabs:
300g - Salmon fillet skinless and boneless
50g - Harissa paste – +10g for the salad
100g - Natural yogurt
2 tbs - Lemon juice
2 tbs - runny honey
4 – Bamboo skewers
Cous Cous Salad
100g - Giant cous cous (Sometimes called Israeli cous cous)
100g - Roasted red pepper cut into rough dice (You can use jar, frozen or fresh peppers)
50g - Diced courgette – roast or pan fry in a little oil
50g - Halved baby plum tomatoes
1Tbsp - Roughly chopped coriander
2 Tbsp – Olive oil
½ - Lemon juiced
Salt and pepper to taste
Dressing
4 Tbsp of natural yogurt
1 Tbsp of grated ginger
½ tsp of turmeric
Salt and pepper to taste
Lemon juice to taste
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