[SIDE VEG SWAP CARROTS TO BRUSSELS SPROUTS] Cherry Balsamic Chicken Cutlet With Roasted Carrots And Almond Couscous (0.5 oz Almonds)

Melt 1 TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring, until lightly browned, 2-3 minutes.

Add garlic, couscous, and a pinch of salt; cook for 30 seconds.

Stir in ¾ cup water (1½ cups for 4 servings) and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6-8 minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.

Meanwhile, toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

While carrots roast, pat chicken* dry with paper towels; season generously all over with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer to a cutting board to rest.

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.

Pour in vinegar, stock concentrate, jam, and ¼ cup water (⅓ cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 1-2 minutes.

Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.