• Heat a drizzle of oil in a medium pot over medium-high heat. Add beef*, a big pinch of salt, and pepper; cook, breaking the meat up into pieces, until browned and mostly cooked through, 3-5 minutes. • Using a slotted spoon, transfer beef to a plate; reserve pot. TIP: If there’s excess grease in your pot, carefully pour it out.

• Meanwhile, wash and dry produce. • Halve, peel, and dice onion into 1/2-inch pieces. Halve, core, and dice bell pepper into 1/2-inch pieces. Dice tomato into 1/2-inch pieces.

• Heat a drizzle of oil in pot used for beef over medium-high heat. Add onion, bell pepper, and tomato paste; cook, stirring, until onion has softened and tomato paste has darkened in color, 2-3 minutes. • Add beef, diced tomato, Tuscan Heat Spice, stock concentrates, and 21/2 cups water (5 cups for 4 servings). Bring to a boil, then reduce heat to low. Cook until liquid has reduced and soup has thickened slightly, 3-5 minutes. • Stir in couscous, cover, and cook until couscous is tender, 6-8 minutes more. Taste and season with salt and pepper if desired.

• Divide soup between bowls. Sprinkle with mozzarella and serve. Ground Beef is fully cooked when internal temperature reaches 160°.