• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Peel and mince or grate garlic. Roughly chop cilantro. Roughly chop pistachios. Zest and quarter lemon.

• Pat cobia* dry with paper towels and season all over with half the cumin (you’ll use the rest later) and a pinch of salt and pepper. Lightly oil one side of a baking sheet; place cobia, skin sides down, on sheet (arrange across entire sheet for 4 servings).

• On opposite side of baking sheet from cobia, toss green beans with a large drizzle of oil, half the garlic, a big pinch of salt, and pepper. (For 4 servings, use a second sheet.) • Roast on top rack until green beans are tender and cobia is cooked through, 12-15 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)

• Bring couscous, stock concentrates, and 3⁄4 cup water (1 1⁄2 cups for 4 servings) to a boil in a small pot. Once boiling, cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.

• While couscous cooks, in a small bowl, combine cilantro, pistachios, remaining garlic, remaining cumin, 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, and a pinch of lemon zest. • Season with salt, pepper, and as many chili flakes as you like.

• Fluff couscous with a fork; stir in 1⁄2 TBSP butter (1 TBSP for 4 servings). Taste and season with salt and pepper if desired. • Divide couscous, roasted cobia, and green beans between plates in separate sections. Top cobia with gremolata and serve with remaining lemon wedges on the side. ***Cobia is fully cooked when internal temperature reaches 145°.***