|Saturated fat||3.2 g|
This quick take on using couscous contains fragrant jeweled rice redolent with spices, nuts, and dried fruits
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Pinch (about ¼ teaspoon)
1 teaspoon (plus more for seasoning)
¼ teaspoon (plus more for seasoning)
1 lb skin removed and cut into 1-inch pieces
1 cut lengthwise and into ½” slices
- Heat broiler. Line a rimmed baking sheet with foil.
- In a medium saucepan over high heat, bring the broth and saffron to a boil. Stir in the couscous and cover. Let stand until couscous is tender and all of the liquid is absorbed, about 10 minutes. Fluff with a fork and stir in raisins.
- In a small bowl, combine the cumin, salt, and pepper. Thread an equal number of pieces of salmon on four skewers. Brush the fish with 1/2 tablespoon of the olive oil, then rub in the spice mixture. Place the skewers in the prepared pan and broil, turning once, until fish is opaque, about 6 minutes.
- In a nonstick skillet over medium heat, warm 1/2 tablespoon of the olive oil and heat until warm but not smoking. Add the zucchini in a single layer and cook until crisp-tender, about 5 minutes. Season the zucchini with salt and pepper to taste.
- Divide the couscous evenly among four bowls. Top with equal portions of zucchini, 1 skewer of salmon, and 1 tablespoon toasted almonds. Serve with lemon wedges (if using).