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 (⅓ 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.