• In a small pot (medium pot for 4 servings), combine couscous, stock concentrates, 3⁄4 cup water (11⁄2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 12-14 minutes. • Keep covered off heat until ready to use in Step 6.

• While couscous cooks, heat a large dry pan over medium-high heat. Add walnuts and cook, stirring occasionally, until fragrant and lightly browned, 2-3 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

• Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. • Heat a drizzle of oil in pan used for walnuts over medium-high heat. Add carrots and season with a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. • Turn off heat; transfer to a second plate and tent with foil to keep warm. Wipe out pan.

• Pat chicken* dry with paper towels. Rub all over with a drizzle of oil and Fry Seasoning. Season with salt and pepper. • Heat pan used for carrots over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer chicken to a cutting board.

• While chicken cooks, in a small bowl, combine mayonnaise and half the garlic powder (all for 4 servings). • Add water 1 tsp a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Fluff couscous with a fork; stir in spinach and roasted carrots until combined. • Cut chicken into bite-size pieces. • Divide couscous between shallow bowls. Top with chicken and sprinkle with toasted walnuts. Drizzle with aioli and serve. Chicken is fully cooked when internal temperature reaches 165°.