Honey-Harissa BBQ Chicken

• While rice cooks, trim and quarter zucchini lengthwise; cut crosswise into 1⁄4-inch-thick pieces. • Drain and rinse beans.

• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

• Pat pork* dry with paper towels and season all over with 1 tsp harissa powder (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the harissa powder—we sent more!) • Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board and let rest at least 3 minutes. Wipe out pan and let cool slightly.

Swap in chicken* for pork. Cook chicken until cooked through, 3-5 minutes per side.

• While pork cooks, in a small bowl, whisk BBQ sauce, honey, 1 TBSP water, 1 tsp harissa powder, 1⁄4 tsp sugar, a pinch of salt, and pepper to combine (2 TBSP water, 2 tsp harissa powder, and 1⁄2 tsp sugar for 4 servings). (Save remaining harissa powder for another use.)

• In pan used for pork, bring honey BBQ mixture and 1⁄4 cup water (1⁄3 cup for 4 servings) to a simmer over medium heat. Cook, stirring occasionally, until slightly reduced, 1-2 minutes. (If glaze seems too thick, add more water 1 tsp at a time.) • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.