In a small pot, combine couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Keep covered off heat until ready to serve.

While couscous cooks, wash and dry produce.

Quarter lemon.

In a small bowl, combine mayonnaise, basil paste, half the garlic powder, salt, and pepper.

Pat barramundi* dry with paper towels. Season all over with salt and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Flip and cook until barramundi is opaque and cooked through, 2-3 minutes more.

Turn off heat; transfer fish to a plate. Wipe out pan.

Heat pan used for barramundi over medium-high heat. Once pan is hot, add a drizzle of olive oil, carrots, and ¼ cup water (for 4 servings, you may need to work in batches, adding another ¼ cup water between batches). Cover and steam until carrots begin to soften, 2-3 minutes.

Turn off heat; season with salt and pepper.

Stir remaining garlic powder, 1 TBSP butter, and a squeeze of lemon juice into pot with couscous (use 2 TBSP butter and a big squeeze of lemon juice for 4 servings).

Taste and season with salt and pepper if desired.

Dollop basil aioli in center of each plate. Divide couscous, carrots, and barramundi between plates in separate sections around aioli. Serve.