• Wash and dry produce. • In a small pot, combine couscous, 3/4 cup water (11/2 cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to use in Step 5.

• While couscous cooks, pat pork dry with paper towels and season all over with half the Turkish Spice Blend (all for 4 servings), 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, 3-5 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan; let cool for 1 minute. Swap in chicken for pork.

• While pork cooks, halve, peel, and finely dice onion. Drain and rinse beans.

• Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for pork over medium-high heat. Add onion, half the Shawarma Spice Blend (all for 4), salt, and pepper; cook, stirring constantly, until browned and softened, 4-6 minutes.

• Reduce heat under pan to medium low; stir in beans, cooked couscous, and peas. Taste and season with salt and pepper if desired.

• Thinly slice pork crosswise. • Divide couscous mixture between shallow bowls; top with pork. Serve. Thinly slice chicken crosswise. Chicken is fully cooked when internal temperature reaches 165°.