• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning (1 tsp for 4); cook, stirring occasionally, until lightly toasted, 2-3 minutes. • Add 1 cup water (2 cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to heat to low. Cook until couscous is al dente, 6-8 minutes. • Drain any excess liquid if necessary. Keep covered off heat until ready to serve.

• While couscous cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green beans and a pinch of salt; cook, stirring constantly, until evenly coated in oil, 30 seconds. • Carefully add ¼ cup water (½ cup for 4 servings) and cover with a lid. Cook, shaking the pan occasionally, until green beans begin to soften and turn bright green, 1-3 minutes. • Once liquid has absorbed, turn off heat. Taste and season with additional salt or pepper if desired; stir to combine.

• Pat salmon dry with paper towels. Season all over with remaining Italian Seasoning, salt, and pepper. • Heat a large drizzle of oil in pan used for green beans over medium-high heat. Add salmon, skin sides down, and cook until skin is crispy, 5-7 minutes. • Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Remove from pan and set aside.

• While salmon cooks, zest and quarter lemon. Quarter tomatoes. • In a small bowl, combine crema, ¼ tsp lemon zest (½ tsp for 4 servings), salt, and pepper. 

• Fluff couscous with a fork; stir in scallion greens, green beans, tomatoes, remaining lemon zest, and a squeeze of lemon juice. Season with salt and pepper. • Divide couscous between bowls or plates; top with salmon. Drizzle everything with zesty crema. Serve with remaining lemon wedges on the side. ***Fish is fully cooked when internal temperature reaches 145°.***