Lemony Herbed Shrimp & Couscous Skillet

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken in a single layer; season with thyme, half the Fry Seasoning (all for 4), salt, and pepper. Cook, stirring occasionally, until chicken is browned, 1-2 minutes (it’ll finish cooking later in this step). • Add garlic and couscous; cook, stirring, until garlic is fragrant and couscous is toasted, 30-60 seconds. • Stir in mushroom stock concentrate, chicken stock concentrate, 1½ cups water (2¼ cups for 4), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low and cook until couscous is tender and water has absorbed, 12-14 minutes. Keep covered off heat until ready to serve.

Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• Meanwhile, trim green beans if necessary. Quarter lemon. Roughly chop parsley. • Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 3-6 minutes.