• Wash and dry produce. • Bring couscous, half the stock concentrates, and 1 cup water (2 cups for 4 servings) to a boil in a small pot. Once boiling, cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to use in Step 3. • While couscous cooks, drain and rinse beans. Peel and mince or grate garlic. Remove and discard any thick center stems from kale. Quarter lemon.

• Remove sausage from casing if necessary; discard casing. • Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add beans and garlic; cook, stirring, until fragrant, 30 seconds. • Stir in kale, remaining stock concentrates, and 1⁄4 cup water (1⁄2 cup for 4 servings). Cover and cook, stirring occasionally, until kale is wilted, 1-2 minutes. (For 4, add half the kale and stir until slightly wilted; add remaining kale and cook 3-4 minutes more.)

• Reduce heat under pan with sausage-kale mixture to low. Add cooked couscous, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice. Cook, stirring, until butter has melted. • Add another squeeze of lemon juice to taste. Season with salt and pepper if desired.

• Divide sausage and white beans between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve with remaining lemon wedges on the side. ***Ground Meat is fully cooked when internal temperature reaches 160°.***