Zesty Moroccan Chicken Skewers with Lemon Herb Couscous

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup couscous
• 1 cup vegetable broth
• 1 tbsp lemon zest
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped

Instructions

1. 1

   In a large bowl, combine the chicken, olive oil, lemon juice, paprika, cumin, coriander, garlic powder, salt, and pepper. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours.

2. 2

   Bring the vegetable broth to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork. Stir in the lemon zest, parsley, and mint.