Moroccan Spiced Chicken Skewers with Saffron Couscous

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup couscous
• 1 cup chicken broth
• 1/4 tsp saffron threads
• 4 lemon wedges, for serving
• 1/4 cup fresh parsley, chopped, for garnish
• 2 medium zucchini, cut into 1-inch pieces
• 1 medium red bell pepper, cut into 1-inch pieces
• 2 tbsp olive oil, for roasting vegetables
• 1/4 tsp salt, for roasting vegetables
• 1/8 tsp black pepper, for roasting vegetables

Instructions

1. 1

   In a large bowl, combine the chicken, 2 tbsp olive oil, cumin, coriander, paprika, cinnamon, salt, and black pepper. Toss to coat the chicken evenly. Cover and marinate for at least 30 minutes, up to 24 hours.

2. 2

   Preheat the oven to 400°F. Toss the zucchini and bell pepper with 2 tbsp olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly charred.