Almond Chicken Couscous


  • 1 cup of couscous
  • 4 skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1 tsp turmeric
  • Pinch of Sea Salt
  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • 4 finely chopped garlic cloves
  • 2 cups unsalted chicken stock
  • 1/4 cup of raisins
  • 2 Tbsp slivered almonds


  1. In a bowl mix chicken pieces with cayenne pepper, cloves, cinnamon, cardamom, cumin, and turmeric.
  2. Toss chicken to coat with spices. Let them stand at room temperature for at least 30 minutes.
  3. Mix couscous in a separate bowl with raisins, pour in 1 cup of boiling water.
  4. Cover the bowl and let stand for at least 5 minutes.
  5. Heat the oil in a large, heavy-bottomed skillet over medium heat.
  6. Add the onion and garlic and saute, stirring constantly, for about 3 minutes.
  7. Sprinkle salt over the chicken and add the pieces to the skillet and saute, stirring frequently for about 5 minutes.
  8. Pour the stock over the chicken and bring to a boil.
  9. Immediately drain the chicken and onions - reserve the liquid in a separate bowl.
  10. Fluff the couscous and raisin mixture with a fork and transfer it to a serving platter.
  11. Place the chicken in the center of the wreath.
  12. Drizzle the stock on top and sprinkle with slivered almonds.