Spicy couscous chicken bowls

Ingredients

• 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

Cook

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.