Mediterranean Chicken & Couscous Bar

• Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, until tender and lightly browned, 14-16 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• While zucchini roasts, in a small pot combine couscous, stock concentrates, and 1 1⁄2 cups water (3 cups water and a medium pot for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 8-10 minutes. • Keep covered off heat until ready to serve.

• While couscous cooks, open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, half the oregano (all for 4 servings), half the garlic powder, a pinch of salt, and pepper. (You’ll use the rest of the garlic powder in the next step.) Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Meanwhile, in a small bowl, combine tomato, juice from half the lemon, a drizzle of olive oil, a pinch of salt, and pepper. • In a separate small bowl, whisk together mayonnaise, sour cream, and remaining garlic powder. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.