Couscous with chicken and spices

Ingredients:

• 3/4 tsp ground cinnamon
• 1 teaspoon ground ginger
• Coarse salt and freshly ground black pepper
• 4 medium carrots, thinly sliced
• 1 cup couscous, preferably whole wheat
• 2 cups coarsely chopped cooked grilled chicken
• 3 tbsp (45 g) unsalted butter
• 1/2 cup flaked almonds
• 1/4 cup light raisins
• 4 onion stalks, coarsely chopped, white and light green parts only
• 1/2 cup coarsely chopped cilantro, plus more for garnish
• Greek yogurt and/or harissa or other hot sauce, for serving

Preparation:

1. In a medium saucepan, bring 2.5 cups of water to a boil over medium-high heat. Add 1/2 teaspoon cinnamon, ginger, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the carrots and cook for 3-4 minutes, until just tender (the carrots should still be crisp). Drain and reserve the cooking liquid.
2. Place the couscous and chicken in a medium bowl and pour in 1 cup of hot cooking liquid. Stir, then cover tightly with plastic wrap and let sit for 5 minutes. Fluff the couscous with a fork.
3. While the couscous is simmering, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, onion, and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2-3 minutes. Stir in the cilantro.
4. Divide the couscous and chicken into portions. Top with carrots and pour over the cooking liquid. Sprinkle with the almond mixture and cilantro. Serve as a standalone dish with yogurt and/or harissa.