Skewered Moroccan Salmon with Couscous

Skewered Moroccan Salmon with Couscous
Makes 6
Prep 15 m
Cook 7 m
Broil 8 m


  1. 1 of 1 Cut 1 1/2 lbs skinless salmon fillets into 1-inch chunks. In a small bowl, stir 2 tsp each curry powder, ground ginger and ground cinnamon, 1 tsp salt and 1/2 tsp black pepper. Toss 1 tbsp spice mixture with salmon, thread onto 4 wooden or metal skewers and set on broiler pan. Bring a medium pot of lightly salted water to a boil. Chop 1/2 cup each dried apricots and dried figs. Add 1 1/2 cups pearl couscous to pot and cook 5 minutes. Add dried fruit and cook 2 minutes. Drain couscous and combine in a serving bowl with 1 can (15.5 oz) drained and rinsed chickpeas. Toss with 1 tbsp olive oil, 1/2 cup toasted slivered almonds, 1/4 tsp salt and remaining spice mixture. Broil salmon skewers 4 inches from heat for 8 minutes, turning frequently. Serve over couscous with sauteed kale or another green vegetable, if desired.
Nutrition Information for Skewered Moroccan Salmon with Couscous
Servings Per Recipe: 6
Per Serving: 37 g pro., 749 mg sodium, 17 g Fat, total, 59 g carb., 10 g fiber, 12 g sugar, 534 kcal cal., 2 g sat. fat