Chicken and Cranberry Currant Pan Sauce

Heat a drizzle of oil in a small, lidded pot over medium-high heat. Add scallion whites and cook until softened, 1 minute. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4 servings) and bring to a boil. Once boiling, cover, reduce heat to low, and cook until tender, 6-8 minutes. Keep covered until ready to serve.

Toss zucchini on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, about 15 minutes. Remove from oven; cover until ready to serve.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. (TIP: If chicken browns too quickly, reduce heat to medium.) Turn off heat; transfer to a plate. Wipe out pan.

In a small bowl, combine stock concentrate, jam, and 2 TBSP water (3 TBSP for 4 servings). Heat a drizzle of oil in same pan over medium heat. Add cranberries and cook, stirring, until slightly softened, about 1 minute. Add stock mixture to pan, bring to a simmer, and cook until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter until melted. Add chicken and turn to coat in sauce.