Prepare couscous with cinnamon and ginger so that it is right from the start. start soaked in warm aromas, then mix it with cooked grilled chicken meat and carrots, plus chilled Greek yogurt and harissa – and the full dish is ready. the value of one serving: (4 total) Calories 441, total fat 20 g., saturated fats, proteins 28 g, carbohydrates 42 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Food Photography: Antonis Achilleos Time: 30 min. Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 tsp ground cinnamon
- 1 tsp ground ginger
- Coarse salt and freshly ground black pepper
- 4 medium carrots, sliced in thin slices
- 1 tbsp. couscous, preferably from whole wheat
- 2 tbsp. coarsely chopped finished grilled chicken meat
- 3 tbsp. l (45 gr.) Unsalted butter
- 1/2 tbsp. almonds in petals
- 1/4 Art. light raisins
- 4 coarsely chopped onion stalks, only white and light green parts
- 1/2 tbsp. coarsely chopped green cilantro, plus some more for decoration
- Greek yogurt and / or harissa or other hot sauce, for filing
Recipes with similar ingredients: cinnamon, ground ginger, carrots, couscous, grilled chicken, almonds, raisins, green onions, cilantro, yogurt, harissa sauce
Recipe preparation:
- In a medium-sized saucepan over medium-high heat, bring to a boil 2.5 tbsp. water. Add 1/2 tsp. cinnamon, ginger, 1 tsp. salt and 1/2 tsp pepper. Put the carrots and cook for 3-4 minutes. before semi-preparedness (carrots should remain crispy). Drain the broth and save it.
- Put couscous and chicken in a medium-sized bowl, pour 1 Art. hot broth. Stir, then cover tightly with food film and let stand for 5 minutes. Stir the couscous with a fork.
- While couscous is brewed, in a medium-sized pan over Melt the butter in moderately high heat. Add almonds, raisins, onions and the remaining 1/4 tsp. cinnamon. Cook while stirring nuts will not be fried, 2-3 minutes. Stir in cilantro.
- Divide the couscous and chicken into portions. Garnish with carrots and pour broth. Sprinkle with almond mixture and cilantro. Serve standalone dish with yogurt and / or harissa.
