• Wash and dry produce. • 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 cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve. • While couscous cooks, trim, peel, and halve parsnip lengthwise; cut on a diagonal into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until lightly browned, about 2 minutes (it'll finish cooking in the next step).

• To pan with chicken, add a drizzle of olive oil, parsnip, salt, and pepper. Cook, stirring occasionally, until parsnips are slightly softened, 2-4 minutes. • Stir in scallion whites, grape tomatoes, olives, crushed tomatoes, garlic powder, and ¼ cup water (½ cup for 4 servings). Cover and cook, stirring occasionally, until chicken is fully cooked and veggies are softened, 4-6 minutes.

• Fluff couscous with a fork; stir in a drizzle of olive oil. Season with pepper. • Divide couscous and stew between shallow bowls in separate sections. Top stew with scallion greens and as many sunflower seeds as you like. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***