Wash and dry produce.

Zest and quarter lemon. Thinly slice celery on a diagonal. Thinly slice artichokes.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous; cook, stirring, 30 seconds.

Stir in 1 cup water (2 cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.

Keep covered off heat until ready to serve.

While couscous cooks, in a medium bowl, whisk together lemon zest, half the oregano, half the garlic powder, a large drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. (You’ll use the rest of the oregano and garlic powder in the next step.)

Add celery and artichokes. Grate half the Parmesan into bowl; toss to combine. Refrigerate until ready to serve.

Pat chicken* dry with paper towels and season all over with remaining oregano, remaining garlic powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.

Transfer to a cutting board; squeeze juice from one lemon wedge (two wedges for 4 servings) over chicken.

Slice chicken crosswise.

Divide couscous, chicken, and salad between plates in separate sections. Grate remaining Parmesan over salad. Serve with any remaining lemon wedges on the side.