• Wash and dry produce. • Mince or grate garlic.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken in a single layer; season with thyme, half the Fry Seasoning (all for 4), salt, and pepper. Cook, stirring occasionally, until chicken is browned, 1-2 minutes (it’ll finish cooking later in this step). • Add garlic and couscous; cook, stirring, until garlic is fragrant and couscous is toasted, 30-60 seconds. • Stir in mushroom stock concentrate, chicken stock concentrate, 11/2 cups water (21/4 cups for 4), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low and cook until couscous is tender and water has absorbed, 12-14 minutes. Keep covered off heat until ready to serve. Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• Meanwhile, trim green beans if necessary. Quarter lemon. Roughly chop parsley. • Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 3-6 minutes.

• Sprinkle couscous with juice from two lemon wedges (four wedges for 4 servings) and garnish with parsley. TIP: For less lemon flavor, use one wedge for 2 servings and two wedges for 4. • Divide couscous between shallow bowls or serve directly from pan. Serve with green beans and remaining lemon wedges on the side. Shrimp are fully cooked when internal temperature reaches 145°.