Spiced Couscous and Chicken - How to make Spiced Couscous and Chicken
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced Couscous and Chicken recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Spiced Couscous and Chicken.
Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 servings
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
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.
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine
More from the Lebanese Recipes Kitchen:
Lamb kebabs with lemony couscous
Traditional Moroccan Couscous with Chicken
Lemon and feta couscous salad
Moroccan Chicken and Couscous
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