Jeweled Saffron Couscous with Salmon and Zucchini Kebabs

This quick take on using couscous contains fragrant jeweled rice redolent with spices, nuts, and dried fruits

Jeweled Saffron Couscous with Salmon and Zucchini Kebabs
Servings
4
Cook Time
20 minutes

Ingredients

Pinch (about ¼ teaspoon)
1 cup
1 teaspoon
1 teaspoon (plus more for seasoning)
¼ teaspoon (plus more for seasoning)
1 lb skin removed and cut into 1-inch pieces
1 tablespoon
1 cut lengthwise and into ½” slices
Directions
  1. Heat broiler. Line a rimmed baking sheet with foil.
  2. In a medium saucepan over high heat, bring the broth and saffron to a boil. Stir in the couscous and cover. Let stand until couscous is tender and all of the liquid is absorbed, about 10 minutes. Fluff with a fork and stir in raisins.
  3. In a small bowl, combine the cumin, salt, and pepper. Thread an equal number of pieces of salmon on four skewers. Brush the fish with 1/2 tablespoon of the olive oil, then rub in the spice mixture. Place the skewers in the prepared pan and broil, turning once, until fish is opaque, about 6 minutes.
  4. In a nonstick skillet over medium heat, warm 1/2 tablespoon of the olive oil and heat until warm but not smoking. Add the zucchini in a single layer and cook until crisp-tender, about 5 minutes. Season the zucchini with salt and pepper to taste.
  5. Divide the couscous evenly among four bowls. Top with equal portions of zucchini, 1 skewer of salmon, and 1 tablespoon toasted almonds. Serve with lemon wedges (if using).

Nutrition Information

Sodium 801 mg
Saturated fat 3.2 g
Protein 38.7 g
Fiber 4.3 g
Fat 23.6 g
Cholesterol 68 mg
Carbs 51.7 g
Calories 574