
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
½ unit
Lemon
1 unit
Marinated Artichoke Hearts
1 unit
Parmesan Cheese Block
(Contains: Milk)
12 ounce
Chicken Cutlets
1 teaspoon
Dried Oregano
1 teaspoon
Garlic Powder
2.5 ounce
Celery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper

Wash and dry produce.
Zest and quarter lemon. Thinly slice celery on a diagonal. Thinly slice artichokes.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous; cook, stirring, 30 seconds. Stir in 1 cup water (2 cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.
Keep covered off heat until ready to serve.
Thinly slice celery on a diagonal. Thinly slice artichoke. Zest and quarter lemon.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous; cook, stirring, for 30 seconds. Stir in ¾ cup water (1½ cups for 4), stock concentrate, and a 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 a medium bowl, add lemon zest, half the oregano, half the garlic powder, a large drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Whisk together until combined.
Add celery and artichokes. Grate half the Parmesan into bowl; toss to combine. Refrigerate until ready to serve.

Pat chicken* dry with paper towels and season all over with remaining oregano, remaining garlic powder, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.
Transfer to a cutting board and squeeze juice from one lemon wedge (two wedges for 4 servings) over the chicken.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and squeeze juice from one lemon wedge (remaining lemon for 4) over the top of the chicken. Once cooled, slice chicken crosswise.

Slice chicken crosswise.
Divide couscous, chicken, and salad between plates in separate sections. Grate remaining Parmesan over salad. Serve with any remaining lemon wedges on the side.