¾ teaspoon ground cinnamon, divided
1 teaspoon ground ginger
½ teaspoon freshly ground pepper
4 medium carrots, sliced
1 cup couscous
2 cups shredded rotisserie chicken
3 tablespoons unsalted butter
½ cup sliced almonds
¼ cup golden raisins
6 scallions, white and light green parts only, roughly chopped
½ cup chopped fresh cilantro, plus more for topping
Greek yogurt and/or other hot sauce, for topping
Bring 2½ cups water to a boil in medium saucepan over medium-high heat. Add ½ teaspoon cinnamon, ginger and pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots; reserve 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 with a fork. Melt the butter in a small skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining ¼ 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 remaining cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or hot sauce.
Nutritional information (per serving):
441 calories, 20g fat (7g saturated), 42g carbohydrate, 8g fiber, 28g protein, 486mg sodium