• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince garlic. Zest and quarter lemon. • Pat chicken* dry with paper towels. • In a medium bowl, combine Tunisian Spice, half the yogurt (you’ll use the rest later), half the garlic, 1 TBSP olive oil, 1 tsp salt, a squeeze of lemon juice, and pepper. (For 4 servings, use 2 TBSP olive oil and 2 tsp salt.) Add chicken and turn to coat. Set aside to marinate.

• Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Roughly chop cilantro. • Toss carrots on a baking sheet with a drizzle of olive oil, salt, and a pinch of chili flakes. • Roast on top rack until golden brown and tender, 20-25 minutes.

• While carrots roast, in a small bowl, combine sour cream and remaining yogurt with remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. • Remove chicken from marinade; allow excess to drip off. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Cooking over medium heat helps prevent the marinade from burning. Lower heat if chicken begins to brown too quickly. • Turn off heat; transfer chicken to a cutting board to rest. Once cool enough to handle, slice crosswise.

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, 30 seconds. • Stir in stock concentrate and 3/4 cup water (11/2 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Fluff couscous with a fork; stir in lemon zest to taste. Season with salt and pepper.

• Divide chicken, couscous, and carrots between plates. Top chicken with garlic sauce and cilantro; sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side.