Moroccan-Style Chicken Skewers with Warm Couscous Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups couscous
• 1 1/2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a large bowl, combine the chicken, 3 tablespoons of olive oil, cumin, coriander, paprika, garlic powder, salt, and black pepper. Toss to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours.

2. 2

   Prepare the couscous according to package instructions, using the vegetable broth instead of water. Fluff the cooked couscous with a fork and transfer to a large bowl.