Fruit And Nut Couscous With Salmon Kebabs

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 serve the salmon skewers with the couscous.