Chicken & Cortland Apple Couscous

Everything goes into one pan. That’s the beauty of this dish. Chicken, dry couscous, chopped apples, golden raisins, toasted almonds, and warm spices all get combined in a baking dish, covered with foil, and baked until the couscous absorbs the boiling broth and turns fluffy.

The Cortland apples hold their shape in the oven and bring a sweet-tart bite that plays off the cinnamon and cloves. Slivered almonds add crunch, golden raisins add little pops of sweetness, and the coriander ties it all together with an earthy warmth.

Ten minutes of prep, twenty-five minutes in the oven, done. This is the kind of meal that looks impressively composed but takes almost no effort.

Pro Tips

• Use Cortland apples if you can find them. They hold up to baking without turning to mush. Honeycrisp or Granny Smith work as substitutes.
• Make sure the broth is boiling when you add it. The couscous needs that initial blast of heat to absorb properly. Room-temperature broth will leave you with undercooked grains.
• Toast the almonds before adding. A few minutes in a dry skillet brings out their nutty flavor and keeps them from going soft during baking.