• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into 1/4-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

• While sweet potato roasts, peel and mince garlic.

• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add garlic, couscous, and a pinch of salt and pepper. Cook, stirring, until garlic is fragrant and couscous is lightly toasted, 30 seconds. • Stir in stock concentrate and 3/4 cup water (11/2 cups for 4). Bring to a boil, cover, and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered until ready to serve. (You’ll finish the couscous in Step 5.)

• Slice grilling cheese lengthwise into four large pieces (eight pieces for 4 servings). Place Tunisian Spice Blend on a plate. Coat grilling cheese in spice blend, pressing to adhere. • Heat a drizzle of oil in a large pan over medium-high heat. (TIP: Make sure your oil is shimmering before searing!) Add grilling cheese and cook until browned, 1-2 minutes per side.

• Add roasted sweet potato, spinach, and raisins to pot with couscous. TIP: For richer flavor, add 1 TBSP butter; 2 TBSP for 4 servings. • Stir until spinach is slightly wilted and butter has melted.

• Divide veggie couscous between bowls and top with grilling cheese. Serve.