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
Servings
4
Cook Time
20 minutes
Ingredients
1½ cups
chicken broth
Pinch (about ¼ teaspoon)
of saffron threads
1 cup
couscous
½ cup
golden raisins
1 teaspoon
cumin
1 teaspoon (plus more for seasoning)
kosher salt
¼ teaspoon (plus more for seasoning)
black pepper
1 lb skin removed and cut into 1-inch pieces
salmon fillets
1 tablespoon
olive oil
1 cut lengthwise and into ½” slices
zucchini
¼ cup
sliced almonds, toasted
2-3
Lemon wedges, for serving (optional)
Directions
- Heat broiler. Line a rimmed baking sheet with foil.
- 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.
- 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.
- 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.
- 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 |