Chicken Thyme with Green Bean Couscous

• Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and half the garlic; season with salt and pepper. Cook, stirring occasionally, until tender and slightly blistered, 5-6 minutes. TIP: If green beans haven’t softened, stir in 1-2 TBSP water and cook a bit more. • Turn off heat; transfer to a plate; cover with foil to keep warm. Wipe out pan.

• While green beans cook, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, 30 seconds. • Stir in ¾ cup water (1½ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess water if necessary. Keep covered off heat until ready to use in Step 6.

• Pat chicken* dry with paper towels; season all over with thyme, salt, and pepper. • Heat a drizzle of oil in pan used for green beans over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. • Remove pan from heat. Transfer chicken to a cutting board to rest; tent with foil to keep warm. Let pan cool for 1-2 minutes.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add tomato and scallion whites; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes. • Stir in stock concentrates and ¼ cup water (1⁄3 cup for 4). Cook, stirring occasionally, until slightly reduced, 2-3 minutes. • Remove pan from heat. Whisk in cream cheese until melted and combined. Season with salt and pepper.