Lemon-Dill Chicken Couscous

• In a small pot, bring couscous and 1 1⁄2 cups water (2 1⁄4 cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low; cook until al dente, 6-8 minutes. • Keep covered off heat until ready to use in Step 5.

• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned and softened, 5-6 minutes. Season with salt and pepper. • Transfer to a plate and set aside.

• Heat a drizzle of oil in same pan over medium-high heat. Add onion, garlic, and sausage*. Cook, breaking up meat into pieces and stirring occasionally, until onion is softened and sausage is cooked through, 6-8 minutes. • Stir in cream sauce base, stock concentrates, cream cheese, chopped dill, 1⁄2 cup water (1 cup for 4 servings), and juice from half the lemon. Cook, stirring occasionally, until sauce has thickened, 3-4 minutes more.

Rinse shrimp* under cold water, then pat dry with paper towels or open package of chicken* and drain off any excess liquid. Season shrimp or chicken with salt and pepper. Swap in shrimp or chicken for sausage. Cook, stirring occasionally, until onion is softened and shrimp or chicken are cooked through, 4-6 minutes.

• Add couscous and zucchini to pan with sausage mixture. Cook, stirring, until combined, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper.