Fiery Moroccan Chicken Skewers with Lemon Couscous

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper, plus more to taste
• 1 cup couscous
• 1 cup chicken broth
• 1 tbsp lemon zest
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a large bowl, combine the chicken, 2 tbsp olive oil, lemon juice, garlic, paprika, cumin, cinnamon, and 1/4 tsp cayenne. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, up to 24 hours.

2. 2

   Prepare the couscous: In a medium saucepan, bring the chicken broth to a boil. Remove from heat, stir in the couscous, cover and let stand for 5 minutes. Fluff with a fork and stir in the lemon zest, parsley, salt and pepper.