Moroccan-Spiced Salmon Skewers with Lemon Couscous

Ingredients

• 1 1/2 lbs salmon fillets, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 cup couscous
• 1 1/2 cups vegetable broth
• 1 tbsp lemon zest
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   In a large bowl, combine the salmon cubes, olive oil, lemon juice, garlic, paprika, cumin, coriander, cinnamon, and salt. Toss to coat the salmon evenly. Cover and refrigerate for 30 minutes to 1 hour.

2. 2

   While the salmon is marinating, prepare the couscous. Bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let stand for 5-7 minutes until the liquid is absorbed. Fluff with a fork and stir in the lemon zest and fresh parsley.