Wash and dry produce.

In a small pot, combine couscous, stock concentrate, and 1¼ cups water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 10-12 minutes.

While couscous cooks, zest and quarter lemon. Dice tomato. Core, deseed, and dice bell pepper into ¼-inch pieces. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick pieces. Halve, peel, and dice onion into ¼-inch pieces until you have ½ cup (1 cup for 4).

Once couscous is done, drain off any excess water if necessary. Stir in 1 TBSP olive oil (2 TBSP for 4), a squeeze of lemon juice, salt, and pepper.

Rinse shrimp* under cold water, then pat dry with paper towels.

Heat a large drizzle of olive oil in large pan over medium-high heat. Add shrimp, half the Ranch Spice (you'll use the rest in the next step), salt, and pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 2-4 minutes.

In a large bowl, whisk together lemon zest, vinegar, remaining Ranch Spice, 1 TBSP olive oil, juice from three lemon wedges, salt, and pepper (2 TBSP olive oil and juice from six wedges for 4 servings).

To bowl with dressing, add tomato, bell pepper, cucumber, onion, shrimp, and couscous. Toss until evenly coated.

Divide couscous salad between shallow bowls and serve. TIP: For best results, refrigerate at least 30 minutes before serving!