• Wash and dry produce. • Bring couscous, half the stock concentrates, and 3/4 cup water (11/2 cups for 4 servings) to a boil in a small pot. Once boiling, cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to use in Step 3. • While couscous cooks, drain and rinse beans. Peel and mince or grate garlic. Remove and discard any thick center stems from kale. Quarter lemon.

• Remove sausage* from casing if necessary; discard casing. • Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add beans and garlic; cook, stirring, until fragrant, 30 seconds. • Stir in kale, remaining stock concentrate, and 1/4 cup water (1/2 cup for 4 servings). Cover and cook, stirring occasionally, until kale is wilted, 1-2 minutes. (For 4, add half the kale and stir until slightly wilted; add remaining kale and cook 3-4 minutes more.) Swap in chicken sausage for pork sausage.

• Reduce heat under pan with sausage-kale mixture to low. Add cooked couscous, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice. Cook, stirring, until butter has melted. • Add another squeeze of lemon juice to taste. Season with salt and pepper if desired.

• Divide sausage and white beans between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve with remaining lemon wedges on the side. Chicken Sausage is fully cooked when internal temperature reaches 165°.