Couscous, Carrots, Chicken & Feta Bowl

By BearForce

Ingredients

• 4 large carrots, peeled and diagonally sliced 1⁄4 inch thick
• 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
• 1 1/2 cups water
• 1 cup uncooked couscous
• 1/2 cup golden raisins
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup toasted sliced almonds
• 2 cups shredded rotisserie chicken, warmed
• 2 ounces feta cheese, crumbled

Preparation

Step 1

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.