We made a combination of two recipes – one for marinated chicken and one for couscous with raisins, almonds, carrots and greek yogurt – and they turned out super fantastic!
Source for the chicken recipe: http://www.myrecipes.com/recipe/spicy-yogurt-marinated-chicken-with-couscous
To make the chicken:
To prepare chicken, combine the ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove chicken from bag, discard marinade. Preheat broiler. Place the chicken thighs on a broiler pan coated with cooking spray. Broil 4 inches from heat for 10 minutes or until a meat thermometer registers 180°.
Then to make the couscous:
3/4 teaspoon ground cinnamon
1 teaspoon ground ginger
Kosher salt and freshly ground pepper
4 medium carrots, thinly sliced
1 cup couscous, preferably whole wheat
2 cups coarsely shredded marinated chicken
3 tablespoons unsalted butter
1/2 cup sliced almonds
1/4 cup golden raisins
4 scallions, white and light green parts only, roughly chopped
1/2 cup roughly chopped fresh cilantro, plus more for topping
Greek yogurt and/or harissa or other hot sauce, for topping
Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving 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 the couscous with a fork.
Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 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 more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.