Linda’s comments:  This is an awesome recipe….I made it and yummmmmmmmy….makes for 4, but for one, you can freeze left-overs. (in Glass containers)

Excerpt:

Almond Chicken Couscous

Provided by Taste For Life http://www.tasteforlife.com

Ingredients:
1 cup of couscous
4 skinless, organic boneless chicken breasts, cut into 1-inch pieces
1/8 tsp. cayenne pepper
1/4 tsp. organic ground cloves
1/4 tsp. organic ground cinnamon
1/4 tsp. organic ground cardamom
1/2 tsp. organic ground cumin
1 tsp. turmeric
Pinch of Sea Salt
1 tbsp. coconut oil     1 organic onion, finely chopped
4 finely chopped organic garlic cloves
2 cups unsalted organic chicken stock
1/4 cup of organic raisins
2 tbsp. slivered almonds

Directions:
1) In a bowl mix chicken pieces with cayenne pepper, cloves, cinnamon, cardamom, cumin, and turmeric.
2) Toss chicken to coat with spices. Let them stand at room temperature for at least 30 minutes.
3) Mix couscous in a separate bowl with raisins, pour in 1 cup of boiling water.
4) Cover the bowl and let stand for at least 5 minutes.
5) Heat the oil in a large, heavy-bottomed skillet over medium heat.
6) Add the onion and garlic and saute, stirring constantly, for about 3 minutes.
7) Sprinkle salt over the chicken and add the pieces to the skillet and saute, stirring frequently for about 5 minutes.
8) Pour the stock over the chicken and bring to a boil.
9) Immediately drain the chicken and onions – reserve the liquid in a separate bowl.
10) Fluff the couscous and raisin mixture with a fork and transfer it to a serving platter.
11) Place the chicken in the center of the wreath.
12) Drizzle the stock on top and sprinkle with slivered almonds.