1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
Salt and pepper
15-20 petite carrots or 4 medium carrots, thinly sliced
1 cup couscous
2 cups coarsely shredded rotisserie chicken (I find it easier to at least pull the chicken from the bones
whiled it is still warm so that the fat doesn't get all gelatanous and gross)
3 tablespoons unsalted butter
1/2 cup sliced or slivered almonds
1/2 cup Craisens
4 scallions, roughly chopped
1/4 teaspoon ground cinnamon
1/2 cup roughly chopped fresh cilantro
Greek yogurt for topping
Bring 2 1/2 cups water to boil (do NOT substitute this with broth) and add 1/2 teaspoon cinnamon and the ginger, then season to taste with salt and pepper. Add the carrots and cook until tender. Drain, reserving the liquid.
Combine couscous and chicken in a bowl with a lid or have plastic wrap handy. Stir in 1 cup of the reserved liquid then cover and let sit while you finish the recipe.
Melt butter over medium-high heat. Add almonds, Craisens, scallions, and the 1/4 teaspoon cinnamon. Fry stirring until the almonds are browned. Removed from heat and stir in cilantro.
Divide chicken and couscous into bowls top with carrots and some of the reserved liquid. Sprinkle almond mixture over top. Add a dollup or two of yogurt and serve.