• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Finely chop cilantro. Zest and quarter lemon. Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary. (Save carrots for another use.)

• Toss carrots on a foil-lined baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and softened, 20-25 minutes. Swap in broccoli for carrots. Roast until browned and tender, 15-20 minutes.

• While carrots roast, in a small bowl, combine cilantro, half the cumin (you’ll use the rest later), half the lemon zest, 2 TBSP olive oil (4 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of garlic to taste. Season with salt, pepper, and chili flakes to taste.

• Heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic. Cook, stirring often, until garlic is fragrant and couscous is lightly toasted, 1-2 minutes. • Stir in 3/4 cup water (11/2 cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until al dente, 6-8 minutes. • Keep covered off heat until ready to serve.

• While couscous cooks, pat barramundi* dry with paper towels. Season all over with remaining cumin, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi and cook until opaque and cooked through, 4-6 minutes per side. Turn off heat.

• Fluff couscous with a fork; season with salt and pepper. • Toss carrots with remaining lemon zest. • Divide couscous, carrots, and barramundi between plates. Top barramundi with cilantro sauce. Serve with remaining lemon wedges on the side. Barramundi is fully cooked when internal temperature reaches 145°.