• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Remove and discard any large stems from kale. Drain and rinse chickpeas.

• Place kale and chickpeas in a large bowl. Toss with garlic powder, half the stock concentrates, a large drizzle of oil, and a pinch of salt and pepper. • Spread kale and chickpeas out in a single layer on a foil-lined baking sheet. Roast on top rack until slightly crispy, stirring halfway through, 18-22 minutes. (For 4 servings, divide kale and chickpeas between two baking sheets and roast on top and middle racks, swapping rack positions halfway through.) Wipe out bowl.

• Meanwhile, in a small pot (medium pot for 4 servings), combine couscous, remaining stock concentrate, and 11/4 cups water (21/2 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.

• While couscous cooks, halve tomatoes. • In bowl used for kale and chickpeas, whisk together jam, half the vinegar (all for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper until thoroughly combined. Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Transfer to a plate.

• To bowl with dressing, add tomatoes and apricots. Toss to combine. • Transfer roasted kale and chickpeas and cooked couscous to bowl. Toss to combine; season with salt and pepper to taste.

• Divide roasted kale and chickpea couscous between bowls and top with almonds. Serve. Serve shrimp atop roasted kale and chickpea couscous. Shrimp are fully cooked when internal temperature reaches 145°.