Step 1

• Adjust rack to middle position andpreheat oven to 425 degrees. Washand dry produce.• Peel and mince garlic. Trim, peel, andcut carrots on a diagonal into½-inch-thick pieces. Trim and thinlyslice scallions, separating whitesfrom greens.

Step 2

• Melt 1 TBSP butter in a small pot overmedium-high heat. Add almonds;cook, stirring, until lightly browned,1-2 minutes.• Add garlic, couscous, and a pinch ofsalt; cook, stirring, 30 seconds.• Stir in ¾ cup water (1½ cups for4 servings) and cover. Bring to aboil, then cover and reduce heat tolow. Cook until couscous is tender,6-8 minutes. Drain any excess waterfrom pot if necessary.• Keep covered off heat until readyto serve.

Step 3

• While couscous cooks, toss carrots ona baking sheet with a drizzle of oil,salt, and pepper.• Roast on middle rack until brownedand tender, 20-25 minutes.

Step 4

• Meanwhile, pat chicken* dry withpaper towels; season generously allover with salt and pepper.• Heat a drizzle of oil in a large pan overmedium-high heat. Add chickenand cook until browned and cookedthrough, 5-7 minutes per side.• Turn off heat; transfer to a cuttingboard to rest.

Step 5

• Heat a drizzle of oil in same pan overmedium-high heat. Add scallionwhites; cook, stirring, 1 minute.• Pour in vinegar, stock concentrate,jam, and ¼ cup water (1⁄3 cup for4 servings); whisk to combine. Bringto a simmer and cook until thickened,3-4 minutes.• Turn off heat; stir in 1 TBSP butter(2 TBSP for until melted. Seasonwith salt and pepper.

Step 6

• Fluff couscous with a fork; seasonwith salt and pepper. TIP: For anextra-rich experience, stir in 1 TBSPbutter (2 TBSP for 4 servings).• Thinly slice chicken crosswise.• Divide couscous, chicken, and carrotsbetween plates. Top chicken withsauce. Garnish with scallion greensand serve.