• In a small pot, bring couscous, one stock concentrate, and 3⁄4 cup water to a boil (use two stock concentrates and 11⁄2 cups water for 4 servings). (You’ll use the remaining stock concentrates later.) • Once boiling, cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• While couscous cooks, wash and dry produce. • Trim, peel, and dice carrots into 1⁄4-inch pieces. Trim and discard root end from lettuce; chop leaves into bite-size pieces.

• Remove sausage* from casing if necessary; discard casing. • Heat a drizzle of oil in a medium pot over medium-high heat. Add carrots and sausage; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add tomato paste to pot; cook, stirring occasionally, until tomato paste darkens in color, 1-2 minutes. • Add marinara, remaining stock concentrates, and 13⁄4 cups water (31⁄4 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until carrots are tender and soup has thickened slightly, 6-8 minutes more.

• While soup simmers, place spinach in a medium microwave-safe bowl (large microwave-safe bowl for 4 servings) and cover tightly with plastic wrap. Microwave until slightly wilted, 1-2 minutes.

• In a large bowl, combine lettuce and dressing. Toss until thoroughly coated.

• Serve soup, couscous, spinach, sour cream, mozzarella, and croutons family style and let everyone build their own loaded soup bowls. Serve salad on the side. Pork Sausage is fully cooked when internal temperature reaches 160°.