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In a small bowl, combine panko, parmesan cheese,
paprika, a large drizzle of olive oil and a pinch
of salt and pepper.
Pat chicken dry. Season all over with salt and
pepper. Place on one side of baking sheet.
Spread tops of chicken with sour cream. Mound
with panko mixture, pressing to adhere.
On opposite end of sheet, toss carrots with a
large drizzle of olive oil, salt and pepper.
Roast on middle oven rack until chicken is cooked
through and carrots are browned and tender, 15 -
20 minutes.
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While chicken and carrots roast, add couscous to
boiling water. Cook until tender 6-8 minutes.
Drain thoroughly. Melt 2 TB butter in empty pot
over medium heat. Add scallion whites and garlic.
Cook until softened, 1 minute.
Return couscous to pot and stir until coated.
Taste and season with salt and pepper. Turn off
heat.
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