Moroccan Chicken Breast with Couscous

Ingredients:

• 3 cups (about 12 oz) chopped skinless fried chicken breast
• 1 cup couscous
• 2 tbsp. l. olive oil
• 2 small red onions, thinly sliced
• 3 carrots, cut in half crosswise and into quarters lengthwise
• 2 tsp ras el hanout (Moroccan spice) or pumpkin pie spice
• 1 piece of ginger (2.5 cm), peeled and finely chopped
• 2 cups fresh cilantro (about 1 large bunch)
• 1/3 cup raisins
• 1 tbsp. honey
• 2 tablespoons toasted sliced ​​almonds

Dry spice mix ras el hanout:

• 1 cinnamon stick
• 2 pieces of galangal
• 1 tbsp. ground ginger
• 8 allspice berries
• 8 white or green cardamom seeds
• 1 teaspoon of anise
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon lavender
• 2 small pieces of orris root
• 5 dried rose buds
• 4 whole cloves
• 6 turmeric fruits
• 1/2 tsp ground cayenne pepper
• A pinch of mace
• Grind all ingredients

Preparation:

1. Heat 1 tablespoon of olive oil in a medium casserole or saucepan over medium heat. Add the red onion and carrots and cook for about 4 minutes, until the onions are slightly softened.
   
   Add the ras el hanout mixture, ginger, and 1/2 teaspoon of salt. Stir to coat the vegetables. Add 3 cups of water and bring to a gentle simmer. Cover and cook until the carrots are tender, about 8 minutes.
2. Meanwhile, prepare the couscous according to package directions. In a food processor, puree 1.75 cups cilantro, 2 tablespoons water, and the remaining 1 tablespoon olive oil until smooth. Fluff the couscous with a fork and stir into the cilantro mixture. Cover to keep warm.
3. Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium heat until the raisins bloom, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve the chicken and vegetables over couscous and sprinkle with almonds.