Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Peel carrots, then cut on a diagonal into 1/3-inch-thick slices. Zest lemon until you have 1 tsp zest, then cut into halves. Finely chop parsley until you have 2 TBSP. Pick and chop enough rosemary from stems to give you 2 tsp.

Toss carrots with salt, pepper, and a drizzle of oil on a baking sheet. Roast until tender, 15-20 minutes, tossing halfway. Combine half the lemon zest, 4 TBSP sour cream (2 packs), and a pinch of parsley in a small bowl. Season with salt and pepper. Stir in enough water to create a drizzly consistency, 1-2 tsp.

Stir together chopped rosemary, panko, and Parmesan in a shallow dish or on a plate. Brush remaining sour cream all over pork, then season with salt and pepper. Coat pork all over with panko mixture, pressing to adhere.

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pork and cook until panko is golden brown and meat reaches desired doneness, 4-5 minutes. (TIP: Lower heat if panko browns too quickly.) Remove from pan and set aside on a paper towel–lined plate.

While pork cooks, place stock concentrate, 3/4 cup water, couscous, 1 tsp butter, and a pinch of salt in a large, microwave-safe bowl and give everything a stir. Cover bowl with plastic wrap, then microwave on high until water boils, about 1 minute. Set aside, covered, until ready to serve.

Fluff couscous with a fork, then stir in almonds, half the remaining parsley, remaining lemon zest, and a squeeze or two of lemon juice. Season with salt and pepper. Divide between plates, then arrange pork on top and carrots to the side. Drizzle everything with sauce and sprinkle with remaining parsley.