• Wash and dry produce. • Peel and mince or grate garlic. Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Dice tomato into 1⁄2-inch pieces. Roughly chop artichoke hearts.

• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add garlic and couscous; cook, stirring, until fragrant, 30 seconds. • Stir in 1 cup water(2 cups for 4 servings) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. (It’s OK if there’s still some liquid in your pot! You’ll use it to finish the couscous in Step 5.)

• Meanwhile, heat a drizzle of oil in a large pan oven medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. • Turn off heat; transfer zucchini to a plate. Wipe out pan.

• Pat chicken dry with paper towels and season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover with lid. • Turn off heat; transfer to a cutting board to rest for at least 3 minutes.

• Once couscous is tender, remove from heat. Stir in tomato, artichokes, and 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper.

• Thinly slice chicken crosswise. • Divide couscous, zucchini, and chicken between plates in separate sections. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***