Flavored with golden raisins, toasted almonds, and an ingeniously simple lemon-brown butter sauce, this fluffy couscous is delicious on its own, but roasted carrots and chicken turn it into a memorable one-bowl meal. There are countless ways to repurpose a rotisserie chicken, and this clever recipe is a delicious way to do so. The lemon-brown butter sauce pairs beautifully with all of the ingredients in this one-bowl meal. You’re picky eaters can enjoy all the parts separately, but it really taste even better together. We think that’s reason enough to try this one for dinner tonight. If you are short on time you can use baby carrots, which come ready to roast—there’s no chopping or peeling required. Yet another way to cut down on your time in the kitchen!
4 large carrots, peeled and diagonally sliced 1⁄4 inch thick (about 12 oz.)
1 tablespoon olive oil
1/4 teaspoon black pepper
1 teaspoon kosher salt, divided
1/2 cup butter
2 teaspoons lemon zest, plus 1⁄4 cup fresh juice (from 1 large lemon), divided
1 1/2 cups water
1 cup uncooked couscous
1/2 cup golden raisins
1/3 cup chopped fresh flat-leaf parsley, plus more for garnish
Preheat oven to 450°F. Combine carrots, oil, pepper, and 1⁄2 teaspoon of the salt on a large rimmed baking sheet. Toss to coat; spread in an even layer. Bake in preheated oven until tender, 16 to 18 minutes, stirring once. Remove from oven.
While carrots roast, melt butter in a small saucepan over medium-high. Cook until milk solids turn golden brown and have a nutty fragrance, swirling pan occasionally as mixture bubbles, about 5 minutes. Transfer to a bowl; let stand 1 minute. Stir in lemon juice; set aside.
Bring water and remaining 1⁄2 teaspoon salt to a boil in a medium saucepan over high. Stir in couscous. Cover and remove from heat; let stand 5 minutes. Fluff with a fork; stir in raisins, parsley, almonds, and 5 tablespoons of the browned butter mixture.
Combine carrots, chicken, and 2 tablespoons of the browned butter mixture in a bowl; toss to coat. Divide couscous pilaf evenly among 4 bowls; top with chicken-carrot mixture. Sprinkle with cheese; drizzle with remaining 1 tablespoon browned butter mixture. Top with lemon zest and parsley.