• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Halve, peel, and mince shallot. Quarter lemon.

• In a small pot, melt 1 TBSP plain butter (2 TBSP for 4 servings) over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. • Stir in 1 cup water, one stock concentrate, and a big pinch of salt (2 cups water and two stock concentrates for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.

• Heat a drizzle of oil in a large pan over medium-high heat. Add spinach; cook, stirring, until wilted, 3-4 minutes. • Transfer spinach to a medium bowl. (Reserve pan for Step 5.) Stir in cream cheese, Italian cheese blend, and sun-dried tomato paste. Season with salt and pepper.

• Pat turkey dry with paper towels. On a cutting board, working one cutlet at a time, carefully insert the tip of a sharp knife into the thickest part of each cutlet on a long side. Cut an opening about 3 inches wide, then cut three-quarters of the way into each cutlet to create a pocket (be sure you don’t cut all the way through!). • Evenly fill turkey cutlets with spinach filling. Season all over with salt and pepper. • Heat a drizzle of olive oil in a second large, preferably ovenproof, pan over medium-high heat. Add turkey and cook until browned, 2-3 minutes per side. (If your pan isn’t ovenproof, transfer to a baking sheet now.) • Transfer to oven and roast on middle rack until turkey is cooked through, 5-10 minutes.

• While turkey cooks, heat a drizzle of oil in pan used for spinach over medium heat. Add green beans; cook, stirring occasionally, until lightly charred and tender, 3-4 minutes. • Add garlic herb butter and cook, stirring occasionally, until butter has melted, 1-2 minutes more. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

• In pan used for green beans, melt 2 TBSP plain butter (4 TBSP for 4 servings) over medium heat. Add shallot and cook, stirring occasionally, until softened, 2-4 minutes. • Add flour and cook, stirring, until incorporated, 30 seconds. Stir in 1 cup water (2 cups for 4), remaining stock concentrates, and juice from half the lemon. Cook, stirring occasionally, until mixture has thickened, 2-3 minutes. Season with salt and pepper. • Divide couscous, green beans, and stuffed turkey between plates. Spoon pan sauce over turkey. Serve with remaining lemon wedges on the side.  ****Poultry is fully cooked when internal temperature reaches 165°.***