Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim green beans if necessary. Pick and roughly chop fronds from dill.

Add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes.

Add half the stock concentrates, 1 cup water (2 cups for 4), and a big pinch of salt. Bring to a boil and cook until couscous is tender, 6-8 minutes (drain any excess water if necessary).

Keep covered off heat until ready to serve.

Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

While green beans roast, pat pork* dry with paper towels and season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium.

Turn off heat; transfer to a plate. Wipe out pan.

Heat pan used for pork over medium-high heat. Add remaining stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer and cook until slightly reduced, 1-2 minutes.

Reduce heat to low; whisk in sour cream, half the 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.

• Massage rice in package to separate grains; partially open package. Microwave until warmed through, 90 seconds.
• Add 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Carefully stir to combine in package.

If serving with couscous, fluff with a fork and season with salt and pepper.

Slice pork crosswise.

Divide couscous or rice, pork, and green beans between plates. Spoon sauce over pork and sprinkle with remaining dill and as many chili flakes as you like. Serve.