Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Remove and discard any large stems from kale. Drain and rinse chickpeas.

Place kale and chickpeas in a large bowl. Toss with garlic powder, half the stock concentrates, a large drizzle of oil, and a pinch of salt and pepper.

Spread kale and chickpeas out in a single layer on a foil-lined baking sheet. Roast on top rack until slightly crispy, stirring halfway through, 18-22 minutes. (For 4 servings, divide kale and chickpeas between two baking sheets and roast on top and middle racks, swapping rack positions halfway through.) Wipe out bowl.

Meanwhile, in a small pot (medium pot for 4 servings), combine couscous, remaining stock concentrate, and 2 cups water (4 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes.

Keep covered off heat until ready to serve.

While couscous cooks, halve tomatoes.

In bowl used for kale and chickpeas, whisk together jam, half the vinegar (all for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper until thoroughly combined.

To bowl with dressing, add tomatoes and apricots. Toss to combine.

Transfer roasted kale and chickpeas and cooked couscous to bowl. Toss to combine; season with salt and pepper to taste.

Divide kale and chickpea couscous between bowls and top with almonds. Serve.