• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Cut broccoli florets into bite-size pieces if necessary. Pick and roughly chop fronds from dill.

• Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until broccoli is tender, 15-20 minutes.

• Meanwhile, combine couscous and 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. • Add ¾ cup water (1½ cups for 4), half the stock concentrates (you’ll use the rest later), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. TIP: Drain excess liquid if necessary. • Keep covered off heat until ready to serve.

• While couscous cooks, pat pork* dry with paper towels; season generously with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, cook pork in batches.) • Transfer pork to a plate.

• To same pan, add remaining stock concentrates and ¼ cup water (1⁄3 cup for 4 servings); bring to a simmer and cook 1-2 minutes. • Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.

• Fluff couscous with a fork and season with salt and pepper. • Divide couscous, pork, and broccoli between plates. Spoon sauce over pork and sprinkle with remaining chopped dill to taste.