Fruit and Nut Couscous with Salmon Kebabs
Provided by: Lauren Braun Costello
Ever wonder how the local gourmet stores makes its couscous salad so golden yellow? It's turmeric. This spice lacks much flavor, but makes up for it in its exquisite color. The following recipe is as elegant as it is easy to make. Serve the couscous and the kebabs warm off the stove, or cold the next day.
- 3 cups chicken stock
- 1 onion, finely diced
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cup dried apricots, chopped
- 1/4 cup pistachios, shelled
- 2 cups couscous
- 2 tablespoons chopped parsley
- 1 pound salmon cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- kosher salt and freshly ground pepper to taste
- 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
- Preheat the oven to broil. (Soak skewers in water if wooden.) Bring the chicken stock to a simmer in a saucepan, cover, and keep warm.
- 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. Add the turmeric, cumin, and coriander and stir well to coat. Add in the apricots and pistachios. Then add the couscous and combine well.
- Return the chicken stock to a boil over high heat and pour it over the couscous mixture. Cover with a tight-fitting lid and remove from the heat. Let stand for 10-15 minutes, or until the broth is absorbed. Then fluff couscous with fork, and stir in the chopped parsley. Season with salt and pepper, if desired. Set aside.
- Skewer the salmon on four small skewers. Combine the oil, turmeric, salt and pepper in a small bowl and brush on the salmon. Place the skewers on a broiling pan lined with aluminum foil and place under the broiler. Cook for 2-3 minutes.
- Serve the skewers salmon with the couscous.