Spiced Couscous and Chicken

Ingredients

• 0.5 cup almonds sliced
• 4 medium carrots thinly sliced
• 0.5 cup cilantro leaves fresh plus more for topping roughly chopped
• 0.3 cup golden raisins 
• 4 servings greek yogurt and/or harissa for topping
• 0.8 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 4 servings kosher salt and pepper freshly ground
• 2 cups coarsely rotisserie chicken shredded
• 4  scallions light white green roughly chopped
• 3 tablespoons butter unsalted
• 1 cup couscous whole wheat

Equipment

• bowl
• frying pan
• sauce pan
• plastic wrap

Directions

1. Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat.
2. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper.
3. Add the carrots and cook until crisp-tender, 3 to 4 minutes.
4. Drain the carrots, reserving the cooking liquid.
5. Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.
6. Meanwhile, melt the butter in a medium skillet over medium-high heat.
7. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.
8. Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid.
9. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
10. Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g
11. Photograph by Antonis Achilleos