Spiced Couscous with Chicken; Harissa

The start of the Coexist sticker??

I found this recipe in my Food Network mag; it's a quick and healthy weeknight dinner. Cinnamon and ginger give this a Middle Eastern flavor, while the almonds add a nice crunch. Homemade harissa gives it a delicious kick, and fat free Greek yogurt adds a nice creaminess. This is the first time I've made harissa (a North African hot chile sauce) and I now plan on having it on hand to add a pepper-flavored spice to anything I make!

Spiced Couscous with Chicken

adapted from Food Network

1/2 tsp ground cinnamon

1 tsp ground ginger

salt and freshly ground pepper

3 medium carrots, thinly sliced

1 cup couscous

2 cups grilled chicken, diced (we marinated ours in olive oil and Za'atar)

2 tbsp unsalted butter

1/2 cup sliced almonds

1/4 cup dried cranberries

4 scallions, roughly chopped

2 tbsp chopped cilantro

Greek yogurt and harissa (recipe below), for serving

Bring 2 1/2 cups water to boil in a medium saucepan; add cinnamon, ginger, 1 tsp salt, 1/2 tsp pepper, and the carrots. Cook until tender but still crisp, about 3 minutes. Remove the carrots to a bowl with a strainer spoon. Pour the cooking liquid into a measuring cup.

Put the couscous and chicken into the medium saucepan and cover with 1 cup of the reserved cooking liquid. Stir then cover and let sit until couscous is cooked, about 5 minutes. Fluff with a fork.

Meanwhile, melt the butter in a large skillet over medium-high heat. Add the almonds, cranberries, and scallions. Cook until the almonds are roasted, about 3 minutes. Stir in the cilantro and the cooked couscous/chicken. Serve in bowls with yogurt and harissa.

Harissa

from Serious Eats

2 whole roasted red peppers, drained

5-6 dried chiles (I used two ancho, 2 dried chiptoles, and 2 little red guys)

1/2 cup boiling water

1 garlic clove

1/2 tsp cayenne pepper

1 tsp cumin

1/2 tsp coriander

1/2 lemon, juiced

salt to taste

4-5 tbsp canola oil

Pour the boiling water over the dried chiles and let soak for about 20 minutes, until chiles are soft. Drain and set aside until cool enough to handle. Remove the stems and the seeds from the inside.

Place all ingredients except for the salt and oil in a food processor. Blend until smooth. Slowly add oil until the mixture is at a desired consistency. I ended up using only 2 tbsp. Season to taste.