Couscous Pilaf with Roasted Carrots, Chicken, and Feta
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!
Serves 4
Ingredients
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
1/4 cup toasted sliced almonds
2 cups shredded rotisserie chicken, warmed (about 12 oz., from 1 chicken)
2 ounces feta cheese, crumbled (about 1⁄2 cup)
February 2018
