INGREDIENTS
9
unit carrots
2
unit scallions
2 cloves
garlic
1 oz
almonds
1/2 cup
israeli couscous
12 oz
chicken breasts
5 tsp
balsamic vinegar
1
unit chicken stock concentrate
2 tbsp
cherry jam
3 tbsp
butter
5 tsp
olive oil
1 serving
salt
1 serving
bell pepper