In a small pot, bring couscous, stock concentrate, and 1 cup water (2 cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Meanwhile, wash and dry produce.

Quarter lemon. Trim and grate cucumber on the largest holes of a box grater. De-stem mint; finely chop leaves.

Once couscous is done, drain if necessary. Stir in 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, salt, and pepper. Keep covered off heat until ready to serve.

In a small microwave-safe bowl, combine vinegar, 3 TBSP water, 2 tsp sugar, and a pinch of salt (6 TBSP water and 4 tsp sugar for 4 servings).

Stir in cabbage; microwave for 1 minute. Refrigerate until ready to serve.

In a large bowl, combine chicken*, panko, half the garlic powder (you'll use the rest later), Shawarma Spice Blend, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form into small patties, 2-3 per person.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add patties and cook until browned and cooked through, 3-4 minutes per side.

In a second small bowl, combine cucumber, mint, sour cream, remaining garlic powder, a pinch of salt, and pepper.

Divide couscous between bowls. Top with chicken kofta, pickled cabbage (draining first), and mint tzatziki in separate sections. Serve with remaining lemon wedges on the side.