Fruit and Nut Couscous With Salmon Kebabs
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 4 1⁄2 cups chicken stock
- 1 1⁄2 onions, finely diced
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 cup dried apricot, chopped
- 1⁄4 cup pistachios, shelled
- 2 cups couscous
- 2 tablespoons chopped parsley
- 1 lb salmon, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1⁄2 teaspoon turmeric
- kosher salt, to taste
- fresh ground pepper, to taste
directions
- Gather these tools: cutting board, chef's knife, dry and wet measuring cups, measuring spoons, medium saucepan, large saute pan, wooden spoon, sheet pan, skewers.
- Preheat the oven to broil. (Soak skewers in water if wooden, for at least 30 minutes.) Bring the chicken stock to a simmer in a saucepan, cover and keep warm.
- In a large saute pan over medium-high heat, saute the onion in olive oil for about 5 minutes, until tender and turning golden brown. Add the turmeric, cumin, and coriander and stir well to coat. Add in the apricots and pistachios. Then add the couscous and combine well.
- Return the chicken stock to a boil over high heat and pour it over the couscous mixture. Cover with a tight-fitting lid and remove from the heat. Let stand for 10-15 minutes, or until the broth is absorbed. Then fluff couscous with fork, and stir in the chopped parsley. Season with salt and pepper, if desired. Set aside.
- Skewer the samon on four small skewers. Combine the oil, turmeric, salt and pepper in a small bowl and brush on the salmon. Place the skewers on a broiling pan lined with aluminum foil and place under the broiler. Cook for 2-3 minutes.
- Serve the salmon skewers with the couscous.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.