Ingredients
Preparation
If you are using wooden skewers they have to be soaked in water for approx. 20 minutes before use.
Cut the fish into dices of 4 cm and thread on the skewers.
Combine oil, barbecue sauce, honey and dijon mustard to a marinade.
Spinkle the fish with salt and brush with the marinade.
Grill the skewers for approx. 2 minutes on each side.
Serve with
Bring water to a boil with olive oil and salt, add the couscous and stir well.
Let the couscous swell for 5 minutes. Stir it well with a fork to avoid it from clumping.
Cut the asparagus in pieces of 3 cm and place on a double-folded grill foil.
Place butter and a little salt on the asparagus and grill for approx. 3 minutes.
Rinse the kidney beans in cold water and drain well.
Combine couscous, asparagus and kidney beans.
Serve the skewers with couscous, asparagus and kidney beans.