Photo: Spiced Couscous and Chicken Recipe
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
Directions
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 ;Total Fat:20 grams; Saturated Fat:7 grams; Protein: 28 grams; Total carbohydrates: 42 grams; Sugar: 0 grams; Fiber: 8 grams; Cholesterol: 91 milligrams; Sodium: 853 milligrams
Photograph by Antonis Achilleos
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By emr_rmt
on March 26, 2013
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Made this last night; turned out pretty good. I changed up the ingredients based on our tastes and what we had on hand: quinoa to replace the couscous, some celery with the carrots, a 1/3 cup chopped mixed olives, 1/2 cup mix of currants, mulberries and chopped prunes; fresh ginger, garlic, turmeric, cumin, coriander, smoked paprika, ground cloves, cinnamon, sumac, black pepper, a healthy Tbsp of honey, and a tsp of harissa. Walnut pieces instead of almonds. Sprinkled fresh parsley on top as we were out of cilantro. Also used a chicken bullion cube, which I would not do again: too salty between the chicken, bullion & olives. It definitely needs the greek yoghurt and a squeeze of fresh lemon to keep it bright, and my husband said he'd like it with chickpeas mixed in. It is definitely a faster way to get all the flavours of a tagine, and a great way to use up a store-bought chicken.
By coumarnel
Provo Utah
on January 31, 2013
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My husband and I made this together and were pleasantly surprised by it. We followed the directions to the T, and it turned out great. The best part was the almond/raisin deliciousness. If/when we make it again, we'll add red pepper flakes to the almond/raisins, it needed more heat. And we recommend the Greek yogurt. It completed the meal.
By gina.neill
on June 28, 2012
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This was the first day I was able to grocery shop since in our new place. The hubby had a work dinner meeting tonight and I wanted to take full advantage of eating foods that I love but he isn't crazy about (cous cous, ginger and cilantro to name a few! With still trying to unpack and get settled, I also wanted something fast and stress free. This dish delivered on all counts! The flavors were fantastic and with the rotisserie chicken as an ingredient, it required literally no cooking skills. Just follow directions! Love love loved it! Can't wait to take it to lunch tomorrow!
Read all 19 reviews