• Adjust rack to top position and preheat oven to 425 degrees. Place cream cheese packet in a small bowl with warm water to soften. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 25-30 minutes.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add scallion whites and cook, stirring, until just softened, 1-2 minutes. • Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. • Stir in 3/4 cup water, stock concentrate, half the garlic powder, 1 tsp Italian Seasoning, and a pinch of salt (11/2 cups water and 2 tsp Italian Seasoning for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess liquid if necessary. Keep covered off heat until ready to use in Step 5.

• Pat pork* dry with paper towels and season all over with remaining garlic powder, remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Transfer to a cutting board and tent with foil to keep warm.

• Return pot with couscous to stovetop over low heat. Stir in 1 cup water (2 cups for 4 servings), cheese roux concentrate, cream cheese, and Parmesan. Cook, stirring, until combined and creamy, 30-60 seconds. Remove from heat.

• Slice pork crosswise. • Divide creamy couscous between shallow bowls; top with pork and roasted carrots. Garnish with scallion greens and serve. Pork is fully cooked when internal temperature reaches 145°.