• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

• Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack, 11 minutes (you’ll add more to the sheet then).

• While sweet potato roasts, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of Steak Spice. • Pat pork* dry with paper towels and season all over with 1 1⁄2 tsp Steak Spice (all for 4 servings), a big pinch of salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan. **Swap in chicken* for pork. Cook chicken until browned and cooked through, 6-8 minutes per side, or cook beef to desired doneness, 4-7 minutes per side. Transfer to a cutting board.**

• Once sweet potato has roasted 11 minutes, remove sheet from oven. Carefully stir sweet potato. Transfer pork to empty side of baking sheet. • Return to top rack and roast until sweet potato is browned and tender and pork is cooked through, 9-11 minutes more. • Transfer pork to a cutting board to rest for at least 5 minutes. **Skip this step for chicken!**

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium- high heat. Add scallion whites and half the garlic (you’ll use the rest in the next step); cook until fragrant, 30 seconds. • Add couscous and stir to coat. Stir in 1 1⁄2 cups water (2 1⁄4 cups for 4 servings), chicken stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess liquid if necessary. Season with salt and pepper if desired. Keep covered off heat until ready to serve.

• While couscous cooks, heat a drizzle of oil in pan used for pork over medium heat. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. • Add 1⁄4 cup water (1/3 cup for 4 servings), mushroom stock concentrate, and cream cheese. Cook, stirring occasionally, until cream cheese melts and sauce has thickened, 2-3 minutes. • Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired. **Use pan used for chicken here.**

• Transfer roasted sweet potato to pot with couscous. Stir to combine. • Thinly slice pork crosswise. • Divide sweet potato couscous and pork between plates in separate sections. Spoon pan sauce over pork. Garnish with scallion greens and serve. **Thinly slice chicken against the grain.** ***Poultry is fully cooked when internal temperature reaches 165°.***