Prep: <\/strong><\/p>\n Adjust rack to middle position and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n Peel and mince garlic<\/strong>. Trim, peel, and cut carrots<\/strong> on a diagonal into \u00bd-inch-thick pieces. Trim and thinly slice scallions<\/strong>, separating whites<\/strong> from greens<\/strong>.<\/p>\n Make almond couscous: <\/strong><\/p>\n Melt 1 TBS butter<\/strong> in a small pot over medium-high heat. Add almonds<\/strong>, cook, stirring, until lightly browned, 2- to 3-minutes.<\/p>\n Add garlic<\/strong>, couscous<\/strong>, and a pinch of salt<\/strong>, cook for 30 seconds.<\/p>\n Stir in \u00be cup water<\/strong> and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous<\/strong> is tender, 6- to 8-minutes. Drain any excess water from pot if necessary.<\/p>\n Keep covered off heat until ready to serve.<\/p>\n Roast Brussels Sprouts: <\/strong><\/p>\n Meanwhile, toss Brussels Sprouts<\/strong> on a baking sheet with a large drizzle of oil<\/strong>, salt<\/strong>, and pepper<\/strong>.<\/p>\n Roast on middle rack until browned and tender, 20-25 minutes.<\/p>\n Cook chicken: <\/strong><\/p>\n While carrots<\/strong> roast, pat chicken<\/strong> dry with paper towels, season generously all over with salt<\/strong> and pepper<\/strong>.<\/p>\n Heat a large drizzle of olive oil<\/strong> in a large pan over medium-high heat. Add chicken<\/strong> and cook until browned and cooked through, 3- to 5-minutes per side.<\/p>\n Turn off heat, transfer to a cutting board to rest.<\/p>\n Make sauce: <\/strong><\/p>\n Heat a drizzle of olive oil<\/strong> in same pan over medium-high heat. Add scallion whites<\/strong> and cook for 1 minute.<\/p>\n Pour in vinegar<\/strong>, stock concentrate<\/strong>, jam<\/strong>, and \u00bc cup water<\/strong>, whisk to combine. Bring to a simmer and cook until thickened, 1- to 2-minutes.<\/p>\n Turn off heat, stir in 1 TBS butter<\/strong> until melted. Season with salt<\/strong> and pepper<\/strong>.<\/p>\n Finish & serve: <\/strong><\/p>\n Stir 1 TBS butter<\/strong> into pot with couscous<\/strong>, season with salt<\/strong> and pepper<\/strong>.<\/p>\n Thinly slice chicken<\/strong> crosswise.<\/p>\n Divide couscous<\/strong>, chicken<\/strong>, and Brussels Sprouts<\/strong> or carrots<\/strong> between plates. Top chicken<\/strong> with sauce<\/strong>. Garnish with scallion<\/strong> greens<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Almond Couscous & Roasted Brussels Sprouts or Roasted Carrots Yield: 2 A saucy coating that includes glossy cherry jam and balsamic pan sauce\u2014because why choose one of these ingredients when you could both? Add to that a side of almond-studded couscous and roasted Brussels Sprouts or Carrots. Prep: 15 Cook: 35 1clove garlic \u00bdoz sliced almonds 5tsp balsamic vinegar 8oz Brussels Sprouts — or — 9oz carrots 2scallions 2\u00bdoz Israeli couscous 10oz chicken cutlets 1oz chicken stock concentrate 1oz…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/08\/CherryBalsamicChicken2Serve.jpg?resize=300%2C171\")
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<\/p>\n