• In a small pot, combine couscous, stock concentrates, 3⁄4 cup water (1 1⁄2 cups for 4 servings), 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 3.

• While couscous cooks, wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Quarter lemon. Thinly slice chives.

• Rinse shrimp* under cold water, then pat dry with paper towels. • Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned, 2 minutes. • Add shrimp and lightly season with salt and pepper. Cook, stirring, until shrimp are opaque and cooked through, 4-5 minutes (for 4 servings, you may need to cook in batches). Remove from heat. • Once couscous is finished cooking, add to pan with shrimp and zucchini along with 2 TBSP butter and juice from two lemon wedges (4 TBSP butter and juice from four wedges for 4). Stir until butter has melted and sauce is creamy, adding splashes of water as needed until everything is coated in sauce. TIP: If butter is not melting, return pan to low heat.

• Divide lemony shrimp and zuccchini couscous between shallow bowls. Garnish with chives. Serve with remaining lemon wedges on the side. Shellfish is fully cooked when internal temperature reaches 145°.