Spiced Couscous and Chicken
A delightful combination of tender chicken, aromatic spices, and fluffy couscous that transforms a simple meal into a gourmet experience.
Ingredients
Spices and Seasoning
- ¾ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Kosher salt
- Freshly ground pepper
Vegetables
- 4 medium carrots, thinly sliced
- 4 scallions (white and light green parts only), roughly chopped
- ½ cup roughly chopped fresh cilantro, plus more for topping
Main Ingredients
- 1 cup couscous, preferably whole wheat
- 2 cups coarsely shredded rotisserie chicken
- 3 tablespoons unsalted butter
- ½ cup sliced almonds
- ¼ cup golden raisins
Toppings
- Greek yogurt and/or harissa or other chile paste, for topping
Instructions
Cooking the Broth
- Bring 2½ cups water to a boil in a medium saucepan over medium-high heat. Add ½ tsp cinnamon, ginger, 1 tsp salt, and ½ tsp pepper.
- Add the carrots and cook until crisp-tender, 3–4 minutes. Drain, reserving the cooking liquid.
Preparing Couscous
- In a medium bowl, combine the couscous and chicken. Pour 1 cup of the hot reserved cooking liquid over the top, stir, cover tightly with plastic wrap, and let sit for 5 minutes.
- Fluff the couscous with a fork.
Toasting the Almonds
- Meanwhile, melt the butter in a medium skillet over medium-high heat. Add almonds, raisins, scallions, and the remaining ¼ tsp cinnamon; cook, stirring, until the nuts are toasted, 2–3 minutes.
- Stir in the cilantro.
Serving
- Divide the couscous and chicken among bowls. Top with the carrots and a little more cooking liquid.
- Sprinkle with the almond mixture, then finish with yogurt and/or harissa and extra cilantro.
Notes
Leftover Spiced Couscous and Chicken can be stored in an airtight container for up to three days or frozen for up to three months. When reheating, add a little water or broth to keep the couscous moist.