Moroccan-Spiced Turkey Skewers with Couscous Salad
Mix ground turkey with breadcrumbs, egg, garlic, parsley, cumin, coriander, cinnamon and salt. Divide into 8 equal amounts and shape each quantity into a long thin sausage shape. Pierce skewer lengthwise through centre of each "sausage". Grill on barbecue preheated to medium-high for 10 to 12 min., turning occasionally, or until browned and cooked through and internal temperature reaches 165°F (74°C).
Meanwhile, toss couscous with apricots, pistachios, parsley, lemon juice, olive oil, salt, cumin and coriander. Serve with turkey skewers.