• Wash and dry produce. • Zest and quarter lemon. Finely dice tomato. Trim and thinly slice scallions. Roughly chop half the dill (all for 4 servings).

• In a small pot, combine couscous, stock concentrate, half the turmeric (all for 4 servings), half the oregano (you’ll use the rest later), 1 cup water (2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.

• In a small bowl, stir together yogurt, sour cream, half the garlic powder (you’ll use the rest later), and a squeeze of lemon juice until combined. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.

• In a medium bowl, combine tomato, scallions, a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt and pepper.

• Pat chicken* dry with paper towels and season all over with remaining garlic powder, remaining oregano, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Fluff couscous with a fork. Stir almonds, dill, a drizzle of olive oil, and lemon zest to taste into pot with couscous. Taste and season with salt and pepper. • Divide couscous between bowls; top with chicken and tomato salad in separate sections and drizzle with sauce. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.