Preheat oven to 425

Melt 1 tbs butter in small pot over med heat. Add almonds and cook 2-3 min. Add garlic, couscous, and salt. Cook for 30s, then add stock. Cover, bring to boil. Once boiling, reduce heat to low. Simmer covered for 6-8 min.

Toss carrots in olive oil, salt and pepper. Roast on middle rack 20-25 min.

Pat chicken dry, liberally season with salt and pepper. Heat pan with olive oil to Med-high. Add chicken, and cook 5-7 minutes per side until done. Remove from pan and allow to cook, then slice.

In the same pan that chicken was in, heat olive oil Med high heat. Add white scallions and cook 1 min. Add vinegar, stock, and jam. Bring to a simmer and cook 1-2 min. Turn off heat, add 1 tbs butter, salt and pepper.

Stir 1 tbs butter in couscous, season with salt and pepper. Serve with chicken and carrots, topping with sauce and remaining scallions.