• Wash and dry produce. • Peel and mince garlic. Roughly chop cilantro.

• Bring couscous, half the garlic, half the stock concentrates, and 3/4 cup water (11/2 cups for 4 servings) to a boil in a small pot over medium-high heat. (You’ll use the rest of the garlic and stock concentrate in the next step.) • Once boiling, cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add ground beef*, cumin, fry seasoning, half the cinnamon (all for 4 servings), salt, and pepper. Cook, breaking up meat into pieces, until mostly browned, 2-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Add tomato paste and remaining garlic. Cook, stirring, until tomato paste is slightly darkened and meat is cooked through, 1-2 minutes more. • Add chickpeas and their liquid, remaining stock concentrate, and 1/4 cup water (1/3 cup for 4). Cook, stirring occasionally, until stew thickens slightly, 2-3 minutes. Swap in turkey for beef.

• Divide couscous and stew between shallow bowls in separate sections. Garnish with cilantro and serve. TIP: If you have some on hand, serve with lemon wedges on the side for added brightness and acidity. Ground Turkey is fully cooked when internal temperature reaches 165°.