Pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing.
In a large skillet heat up olive oil over medium heat. Add green beans. Season with salt and pepper. Put lid on and let the green beans steam.
Once you start to see the green beans getting softer (it may take up to 15 minutes depending on the thickness of the beans), remove lid and let them brown a little.
Combine the sweet chilli sauce and lime juice in a bowl. Pour half the mixture into a bowl for serving. Thread the salmon onto 4 skewers and brush with the remaining chilli sauce. Marinate for 20 mins.
Heat a griddle pan until very hot. Shake excess marinade from the kebabs, then drizzle with oil, season and griddle for 8 mins, turning occasionally until the salmon is opaque and comes away easily from the pan. Serve hot with the dipping sauce.
Add salmon, cous cous and beans to a plate and enjoy!