Wash and dry all produce. Preheat oven to 400 degrees. Bring 1 cup water, a pinch of salt, and stock concentrate to a boil in a small pot, then add couscous. Cover and set aside off heat. Cut sweet potatoes into 1/2-inch cubes. Toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast in oven until tender and crisped, 20-25 minutes.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until almost cooked through, 4-5 minutes per side. Remove pan from heat. Combine 2 TBSP vinegar (we sent more) and 1 TBSP sugar in a small bowl. Pour into pan and let bubble until syrupy. Flip pork to coat.

Halve, peel, and mince shallot until you have 2 TBSP. Halve and core apple, then cut into 1/3-inch cubes. Zest lemon until you have 1 tsp zest, then cut into quarters. Cut 6 oz grilling cheese (about 3/4 of the package) into 6 slices (use the rest as you like).

Set aside half the apple, walnuts, cranberries, and lettuce for lunch, then toss other half with 1 TBSP olive oil and 2 tsp vinegar in a medium bowl (you’ll have extra vinegar). Season with salt and pepper. Divide pork, salad, and 3/4 of the sweet potatoes between plates. Drizzle sauce in pan over pork and serve.

FOR LUNCH (5 minutes): After dinner, fluff couscous with a fork. Toss in remaining apple, walnuts, cranberries, and sweet potatoes, lemon zest, as much minced shallot as you like, 1 TBSP olive oil, and a squeeze of lemon. Season with salt and pepper. Wash out pan used for pork and heat a drizzle of olive oil in it over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side.

Divide remaining lettuce between lunch boxes, then top with couscous jumble. Arrange grilling cheese and lemon on top or to the side and pack everything up. The next day, when you’re ready to eat, warm grilling cheese on a plate in microwave, 20-30 seconds. Place on top of couscous and sprinkle everything with drizzle of olive oil and a bit of lemon.