-
1
Gather these tools: cutting board, chef's knife, dry and wet measuring cups, measuring spoons, medium saucepan, large saute pan, wooden spoon, sheet pan, skewers.
-
2
Preheat the oven to broil.
-
3
(Soak skewers in water if wooden, for at least 30 minutes.)
-
4
Bring the chicken stock to a simmer in a saucepan, cover and keep warm.
-
5
In a large saute pan over medium-high heat, saute the onion in olive oil for about 5 minutes, until tender and turning golden brown.
-
6
Add the turmeric, cumin, and coriander and stir well to coat.
-
7
Add in the apricots and pistachios.
-
8
Then add the couscous and combine well.
-
9
Return the chicken stock to a boil over high heat and pour it over the couscous mixture.
-
10
Cover with a tight-fitting lid and remove from the heat.
-
11
Let stand for 10-15 minutes, or until the broth is absorbed.
-
12
Then fluff couscous with fork, and stir in the chopped parsley.
-
13
Season with salt and pepper, if desired.
-
14
Set aside.
-
15
Skewer the samon on four small skewers.
-
16
Combine the oil, turmeric, salt and pepper in a small bowl and brush on the salmon.
-
17
Place the skewers on a broiling pan lined with aluminum foil and place under the broiler.
-
18
Cook for 2-3 minutes.
-
19
Serve the salmon skewers with the couscous.
