Lemon-Dill Shrimp 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. Swap in shrimp for sausage. Cook, stirring occasionally, until shrimp are opaque and 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.