Spiced Couscous and Chicken

By Shawn

Ingredients

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

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Bring 2/5 c water to a boil in a medium saucepan over medium high heat. Add 1/2 tsp cinnamon, ginger, 1 tsp salt and 1/2 tsp pepper. Add the carrots and cook until crisp-tender, 3-4 minutes. Drain the carrots and reserving the cooking liquid.

Put the couscous and chicken in a medium bowl; pour 1 c 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.

Meanwhile, melt the butter in a medium skillet over medium high heat. Add the almonds, raisins, scallions and the remaining 1/4 tsp cinnamon. Cook, stirring until the nuts are toasted 2-3 minutes. Stir in the cilantro.

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.