• Wash and dry produce. • Trim, peel, and halve carrots lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions, separating whites from greens.

• Remove sausage* from casing if necessary; discard casing. • Heat a drizzle of oil in a large pot over medium-high heat. Add sausage, carrots, and scallion whites; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

• Add garlic powder to pot with sausage and veggies; cook, stirring constantly, until fragrant, 30 seconds. • Stir in 3 cups water (6 cups for 4 servings), couscous, and stock concentrates, scraping up any browned bits from bottom of pot. • Bring to a boil, then reduce heat to a low simmer. Cook until couscous is tender, 4-5 minutes. (You’ll add more to the pot in Step 5.)

• Cut broccoli into bite-size pieces if necessary. • Zest and quarter lemon.

• Once soup has simmered 4-5 minutes, add broccoli. Cook, stirring occasionally, until tender, 2-3 minutes. • Remove soup from heat; stir in crème fraîche, a squeeze of lemon juice (big squeeze for 4 servings), and as much lemon zest as you like. Taste and season with salt, pepper, and more lemon juice if desired.

• Divide soup between bowls and sprinkle with scallion greens. Serve. **Poultry is fully cooked when internal temperature reaches 165°.***