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Spiced Couscous with Chicken

The crunch of the almonds, sweetness of the raisins and freshness of the green onion and cilantro is a fabulous and a different combination. I love meals you can serve in one bowl. It is surprisingly filling.

Spiced Cous Cous with Chicken

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Serves: 4 Total Time: 30 minutes

Ingredients


  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Kosher salt and freshly ground pepper
  • 4 medium carrots, thinly sliced
  • 1 cup couscous, preferably whole wheat
  • 2 cups coarsely shredded rotisserie chicken
  • 3 tablespoons unsalted butter
  • 1/2 cup sliced almonds
  • 1/4 cup golden raisins
  • 4 scallions, white and light green parts only, roughly chopped
  • 1/2 cup roughly chopped fresh cilantro, plus more for topping
  • Greek yogurt and/or harissa or other hot sauce, for topping


Instructions

1

Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.

2

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.

3

Meanwhile, melt the butter in a medium skillet over medium-high heat.

4

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.

5

Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.

 

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