Pinch of ground cumin
Pinch of fennel
seeds
Pinch of black pepper
15 black grapes, halved
1 tsp pomegranate molasses
2 handfuls of parsley, destalked and finely chopped
3 spring onions, finely chopped
200g cherry tomatoes, halved
½ cucumber, roughly chopped
Zest and juice of 1 lemon
1 Tbsp fresh dill, roughly chopped
2 Tbsp fresh mint, roughly chopped
1 Tbsp black sesame seeds (optional)
1 Tbsp roasted pistachios (optional)
Salt and pepper
1 whole side salmon, descaled and deboned
2 Tbsp olive oil
¼ tsp whole fennel seeds
¼ tsp smoked paprika
¼ tsp cumin
¼ tsp coriander seed
1 Tbsp fresh dill, chopped
2 pinches of salt
3 pinches of ground black pepper
3 pinches of black sesame seeds
10 mint leaves, chopped
Put the couscous in a pan and add enough water to cover it by 5cm and boil for 10 to 15 minutes.
Drain and run cold water over the couscous to cool. Transfer into a bowl and mix the olive oil through the couscous to prevent it from clumping.
In a hot frying pan brown the garlic, cumin, fennel seeds and pepper in olive oil until golden brown. Transfer from the pan into a small bowl and set aside to cool. Using the same hot frying pan, toss the grapes over the heat until blistered. Finish by drizzling over the pomegranate molasses to glaze them.
In a large bowl, place both the blistered grapes and sautéed garlic and spices. Add the chopped parsley, spring onions, tomatoes, cucumber, lemon zest/juice, dill, mint, sesame seeds and pistachios, and combine with the couscous. Gently mix through all the ingredients, seasoning with salt and pepper.
Take your salmon fillet and cut into 2.5cm cubes with skin on. Place into a large bowl with the olive oil and add all the other fish ingredients. Mix together.
Skewer the marinated salmon on soaked bamboo sticks, 4-5 pieces per skewer. Sprinkle with salt and barbecue for 2-3 minutes on each side.
Serve the salmon skewers with the couscous.
