Wash and dry all produce. Halve and peel shallot. Thinly slice one half; mince other half. Halve and pit peach, then cut into 1/2-inch wedges. Strip thyme leaves from stems; discard stems. Roughly chop leaves.

In a large bowl, whisk together 1/2 tsp honey, 1 TBSP vinegar, and a large drizzle of olive oil (we sent more honey and vinegar). Season with salt and pepper.

Heat a drizzle of olive oil in a small pot over medium heat. Add minced shallot. Cook, tossing, until softened, 2-3 minutes. Add 1 cup water and a large pinch of salt. Bring to a boil, then add couscous. Cover and remove from heat. Let stand until rest of meal is ready.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook to desired doneness, 3-4 minutes per side. Remove from pan and set aside to rest 5 minutes, then thinly slice.

Add sliced shallot and thyme to same pan over medium heat. Cook, tossing, until softened, 2-3 minutes. (TIP: Add a drizzle of olive oil if pan seems dry.) Stir in stock concentrate, 1/2 tsp honey, and 1/2 cup water (you’ll have some honey left over). Scrape up any browned bits on bottom of pan. Simmer until saucy and somewhat reduced, 2-3 minutes. Season with salt and pepper.

Add arugula and peach to bowl with vinaigrette. Toss to combine. Season with salt and pepper. Fluff couscous with a fork. Season with salt and pepper. Divide couscous and pork between plates. Drizzle with pan sauce. Serve with salad on the side.