• Wash and dry produce. • Dice tomato into 1/2-inch pieces. Trim and halve cucumbers lengthwise; slice into 1/2-inch-thick half-moons. Pick and finely chop fronds from dill. • In a medium bowl, combine tomato and cucumbers; season with salt and pepper. Set aside, stirring occasionally.

• In a small pot, combine couscous, stock concentrate, 3/4 cup water (11/2 cups for 4 servings), and a 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 steak* dry with paper towels and season with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board to rest.

• While steak cooks, pour liquid from tomato and cucumber salad into a small bowl. Set salad aside. • To bowl with liquid, add crema, half the dill, remaining garlic powder, and a drizzle of olive oil; stir to combine. Season with salt and pepper if desired.

• Toast pitas until softened and warmed through; cut into quarters. • Fluff couscous with a fork; stir in a drizzle of olive oil and as much remaining dill as you like. Taste and season with salt and pepper.

• Thinly slice steak against the grain. • Divide couscous between shallow bowls. Top with tomato and cucumber salad, steak, and dill crema; serve with pita wedges alongside. Steak is fully cooked when internal temperature reaches 145°.