The skewers get a sweet and tasteful glaze when brushed with a marinade of honey and barbecue sauce. With couscous, asparagus and kidney beans this recipe is complete.
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.
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.