Preheat the oven at 425°F.
Peel the carrots and dice them. Wash the tomatoes and cut them into pieces. Wash the scallions and cut them into rings.
Wash the chicken breasts and cut them into pieces. Season with salt and pepper.
Bring 1½ cups of broth to a boil, add the carrots, and cook for 2 minutes.
Remove the pot from the heat and stir in the couscous. Add the butter and cinnamon stick, cover. Let it sit for 10 minutes.
Meanwhile, heat 2 tablespoons of oil in a pan and fry the chicken. Once properly fried, remove from the pan.
Mix cumin, 1 teaspoon coriander, and chili powder and sauté everything in the pan with the remaining oil. Add the tomatoes and scallions and sauté.
Fluff the couscous with a fork. Stir in 1 tablespoon of olive oil.
Add the tomatoes, scallions, and couscous with carrots to the casserole dish. Pour the remaining vegetable broth over it and spread the chicken on top.
Top the feta cheese. Bake the casserole for 10-15 minutes.
Pluck the mint leaves from the stems, wash, and finely chop. Mix with yogurt and sugar.
Remove the couscous casserole from the oven. Serve with chopped coriander and the mint yogurt.
