Heat a drizzle of oil in a small pot over high heat. Add half the thyme (you’ll use the rest later); cook, stirring frequently, until fragrant, 30-60 seconds. Stir in couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Stir in 1 TBSP butter (2 TBSP for 4) and let sit, uncovered, until slightly cooled.

While couscous cooks, wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Peel orange, removing as much white pith as possible. Discard peel. Dice orange into ½-inch pieces.

Heat a drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are bright green and softened, 4-6 minutes.

Stir in half the garlic and cook, stirring, until fragrant, 1 minute more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.

While Brussels sprouts cook, remove and discard any large stems from kale; chop into bite-size pieces. 

In a large bowl, combine kale and a drizzle of olive oil (large drizzle for 4 servings). Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute.

Add Brussels sprouts and toss to combine.

Heat a drizzle of oil in pan used for Brussels sprouts over medium-high heat. Add panko, remaining garlic, and remaining thyme.

Cook, stirring occasionally, until panko is golden and garlic is fragrant, 2-3 minutes. Transfer to a plate.

In a small bowl, whisk together vinegar, 3 TBSP olive oil, and ¼ tsp sugar (6 TBSP olive oil and ½ tsp sugar for 4 servings); taste and season with salt and pepper.

Add orange and couscous to bowl with veggies. Toss with as much dressing as you like.

Divide salad between shallow bowls. Top with feta, cranberries, and garlicky panko and serve.