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Ingredients
- 3/4teaspoon ground cinnamon
- 1teaspoon ground ginger
- Kosher salt and freshly ground pepper
- 4medium carrots, thinly sliced
- 1cup couscous, preferably whole wheat
- 2cups coarsely shredded rotisserie chicken
- 3tablespoons unsalted butter
- 1/2cup sliced almonds
- 1/4cup golden raisins
- 4scallions, white and light green parts only, roughly chopped
- 1/2cup roughly chopped fresh cilantro, plus more for topping
- Greek yogurt and/or harissa or other hot sauce, for topping
Details
Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from foodnetwork.com
Preparation
Step 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.
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.
Meanwhile, melt the butter in a medium skillet over medium-high heat. 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.
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.
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
Photograph by Antonis Achilleos
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