Fruit and Nut Couscous With Salmon Kebabs Recipe

Name: Fruit and Nut Couscous With Salmon Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ½ cups chicken stock; 1 12 onions, finely diced; 2 tablespoons olive oil; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ cup dried apricot, chopped; ¼ cup pistachios, shelled; 2 cups couscous; 2 tablespoons chopped parsley; 1 lb salmon, cut into 1-inch cubes; 1 tablespoon olive oil; ½ teaspoon turmeric; kosher salt, to taste; fresh ground pepper, to taste

Servings: persons

4 ½ cups chicken stock
1 12 onions, finely diced
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ cup dried apricot, chopped
¼ cup pistachios, shelled
2 cups couscous
2 tablespoons chopped parsley
1 lb salmon, cut into 1-inch cubes
1 tablespoon olive oil
½ teaspoon turmeric
kosher salt, to taste
fresh ground pepper, to taste

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.

804

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ½ cups chicken stock, 1 12 onions, finely diced, 2 tablespoons olive oil, 1 teaspoon turmeric, and more.

Yes, Fruit and Nut Couscous With Salmon Kebabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fruit and Nut Couscous With Salmon Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions