• Wash and dry produce. • Thinly slice mushrooms. (Skip this step if your mushrooms are pre-sliced!) Halve, peel, and dice onion into 1/4-inch pieces. Peel and mince or grate garlic. Strip rosemary leaves from stems; finely chop leaves until you have 1 TBSP (2 TBSP for 4 servings). Remove and discard any large stems from kale; chop into bite-size pieces.

• In a medium bowl, toss mushrooms with flour until fully coated. • Heat a large drizzle of oil in a large pot over medium-high heat. Add coated mushrooms and cook, undisturbed, until lightly browned on one side, 1-2 minutes.

• Add onion to pot with mushrooms; cook, stirring occasionally, until slightly softened, 3-4 minutes. • Stir in garlic and chopped rosemary; cook, stirring, until fragrant, 30 seconds. Season with salt and pepper.

• Stir stock concentrates, miso sauce concentrate, coconut milk, mustard, half the vinegar (all for 4 servings), 1 cup water (2 cups for 4), and a pinch of chili flakes into pot with mushroom mixture. • Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally, until slightly thickened, 6-8 minutes. Taste and season with salt and pepper if desired.

• Stir couscous into same pot. Cover and cook until couscous is almost tender, 5-6 minutes. • Uncover and stir in kale. Cook, stirring occasionally, until kale is wilted and couscous is tender, 2-3 minutes more.

• Divide stew between bowls. Top each bowl with a drizzle of olive oil, pepper, and as many remaining chili flakes as you like. Serve.