This is the first barbeque post on my blog. Unlike many couples, I’m the one that barbeque’s. I love cooking, so why not cook on the giant outdoor grill we have available in the summer? We use a propane grill but I would imagine any of my dishes would work just as well with charcoal, just adjust the time accordingly. This meal, as with many I make, came about when I opened my fridge with no idea about what to make for dinner. I had fish and green beans, but no starch. I could, theoretically, have made fish and green beans alone but I always feel that something is missing in a meal without starch. I decided to make couscous simply because I hadn’t made it in some time and it’s a favourite in our home. The lemon and garlic marinade was also an afterthought, I was out of balsamic vinegar and needed a good acid to balance out the extra virgin olive oil; lemon seemed very summery and appropriate.
4 tbsp olive oil
1 tbsp lemon juice
1/2 tsp Sriracha
1 tsp garlic powder
Dash of chilli flakes
Salt, to taste
Mix your marinade and pour over your salmon in a sealed container. Leave at least 3o minutes to marinate.
4 cloves garlic, sliced lengthwise
Salt, to taste
Pepper, to taste
Dash of chilli powder
Trim then cook your green beans until done but still crunchy. Drain and lay out on foil. Season and seal the foil package.
Make the couscous the same as my earlier recipe, Roasted chicken with Israeli couscous and mushrooms. Once the couscous is nicely cooked, pour onto some foil and fold the edges to make a dish.
Preheat your barbeque at medium high, I had mine around 500 degrees.
Cook your fish skin down to prevent sticking and place your foil packages on the grill. Barbeque until your fish is cooked through; your couscous and green beans will be nicely cooked at that point.
Drizzle a bit of olive oil over your couscous and serve immediately. Yum 🙂