Spiced Couscous And Chicken
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tsp
Ground Cinnamon1 tsp
Ground Ginger4 medium
Carrot (thinly sliced)3 tbsps
Unsalted Butter1 cup
Almond (sliced)1 cup
Golden RaisinsDirections:
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
6
Stir, then cover tightly with plastic wrap and let sit 5 minutes
7
Fluff the couscous with a fork
8
Meanwhile, melt the butter in a medium skillet over medium-high heat
9
Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon
10
Cook, stirring, until the nuts are toasted, 2 to 3 minutes
11
Stir in the cilantro
12
Divide the couscous and chicken among bowls
13
Top with the carrots and more of the cooking liquid
14
Sprinkle with the almond mixture and more cilantro
15
Top with yogurt and/or harissa
16
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