Wash and dry produce.

Peel and mince or grate garlic.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken in a single layer; season with thyme, half the Fry Seasoning (all for 4), salt, and pepper. Cook, stirring occasionally, until chicken is browned, 1-2 minutes (it’ll finish cooking later in this step).

Add garlic and couscous; cook, stirring, until garlic is fragrant and couscous is toasted, 30-60 seconds.

Stir in mushroom stock concentrate, chicken stock concentrates, 1½ cups water (2¼ cups for 4), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low and cook until chicken is cooked through, couscous is tender, and water has absorbed, 12-14 minutes. Keep covered off heat until ready to serve.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken. 

Meanwhile, trim green beans if necessary. Quarter lemon. Roughly chop parsley.

Heat a drizzle of oil in a large pan (second large pan for 4 servings) over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 3-6 minutes.

Squeeze juice from two lemon wedges (four wedges for 4 servings) over chicken and couscous; garnish with parsley. TIP: Add half the lemon juice to start, then taste and add more if you like!

Divide chicken and couscous between shallow bowls or serve directly from pan. Serve with green beans and remaining lemon wedges on the side.