Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Melt ½ TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring, until lightly browned, 1-2 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 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 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, 3-4 minutes.

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

Fluff couscous with a fork; season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4 servings).

Thinly slice chicken crosswise.

Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.