Zesty Moroccan Chicken Skewers with Saffron Couscous

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp garlic powder
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup couscous
• 1.25 cups chicken broth
• 0.25 tsp saffron threads
• 1 lemon, zested and juiced
• 1 medium cucumber, diced
• 1 pint cherry tomatoes, halved
• 0.25 medium red onion, thinly sliced
• 0.25 cup fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1

   In a large bowl, toss the chicken with the olive oil, paprika, cumin, cinnamon, garlic powder, salt, and pepper. Thread the chicken onto metal or wooden skewers.

2. 2

   Prepare the couscous: In a medium saucepan, bring the chicken broth and saffron to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork and stir in the lemon zest and juice.