• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. Toss on a baking sheet with a drizzle of oil, Turkish Spice Blend, salt, and pepper. Roast on top rack until crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)

• Meanwhile, zest and quarter lemon. Quarter tomatoes. • In a small pot, combine couscous, stock concentrate, ¾ cup water, ¾ tsp garlic powder (1½ cups water and 1½ tsp garlic powder for 4 servings), and a pinch of salt over medium-high heat. (You’ll use the rest of the garlic powder later.) Bring to a boil, then reduce heat to low and cover. Cook until tender, 6-8 minutes. Keep covered off heat until Step 5.

• While couscous cooks, place spinach and 1 TBSP water (2 TBSP for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until wilted, 2-3 minutes (3-4 minutes for 4). • Carefully remove plastic wrap and season with salt and pepper; stir to combine. TIP: No microwave? No problem! Heat a drizzle of oil in a large pan over medium-high heat. Add spinach and cook, stirring, until wilted, 3-4 minutes.

• In a small bowl, combine yogurt, remaining garlic powder, and a squeeze of lemon juice. • Add water 1 tsp at a time until sauce reaches a drizzling consistency. Taste and season with salt and pepper.

• Fluff couscous with a fork; stir in spinach, tomatoes, a squeeze of lemon juice, and lemon zest to taste; season with salt and pepper. TIP: Stir in 1 TBSP butter for a richer flavor!

• Divide couscous between bowls; top with chickpeas. Drizzle with sauce and serve with any remaining lemon wedges on the side.