Chicken Sausage, Couscous & Kale Soup

• Heat a drizzle of olive oil in a large pot over medium-high heat. • Add sausage* and cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll finish cooking in the next step).

• Add a large drizzle of olive oil to pot with sausage. • Stir in carrot, onion, kale, and a large pinch of salt. Cook, stirring occasionally, until veggies are just softened and sausage is cooked through, 5-7 minutes.

• Add garlic and half the Italian Seasoning to pot. Cook, stirring, until fragrant, 1 minute. • Stir in stock concentrates and 3½ cups warm water, scraping up any browned bits from bottom of pot. • Add half the couscous (save the rest for another use), then cover and bring to a boil. Once boiling, immediately reduce heat to low. Simmer until couscous is al dente, 7-9 minutes. • 4 SERVINGS: Use all the Italian seasoning, 6 cups warm water, and all the couscous.

• Meanwhile, halve and toast ciabatta. • Spread garlic herb butter onto cut sides, then slice each half on a diagonal to create triangles.