• Before starting, preheat the broiler to high. Wash and dry all produce.
• To a medium pot, add half the stock powder and 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.

• Quarter zucchini lengthwise, then cut into 1/2-inch quarter moons.
• To an unlined baking sheet, add zucchini, half the Harissa Spice Blend and and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
• Broil in the middle of the oven for 8-10 min until tender-crisp and golden.

• Meanwhile, heat a large non-stick pan over high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef, mirepoix, tomato sauce base, remaining Harissa Spice Blend, remaining stock powder and apricot spread. Cook for 4-6 min, breaking up beef into smaller pieces, until sticky and cooked through.**
• Stir in spinach. Season with salt and pepper. 
• Meanwhile, roughly chop parsley.
• When beef is done, remove from heat. Stir in 2 tbsp (1/4 cup) water.

• Fluff couscous with a fork. Stir in zucchini, half the parsley and 1 tbsp (2 tbsp) butter. 
• Divide couscous between bowls.
• Top with beef mixture.
• Drizzle yogurt sauce over top.
• Sprinkle remaining parsley over top. 

If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.**