How to Make It
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.