Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and mince garlic. Zest and quarter lemon.

In a medium bowl, combine Tunisian Spice Blend, half the yogurt, half the garlic (you’ll use the rest of the yogurt and garlic later), 1 TBSP olive oil, 1 tsp salt, a squeeze of lemon juice, and pepper. (For 4 servings, use 2 TBSP olive oil and 2 tsp salt.)

Pat chicken* dry with paper towels. Add to bowl with marinade and turn to coat. Set aside until ready to use in Step 4.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Roughly chop cilantro.

Toss carrots on a baking sheet with a drizzle of olive oil, salt, and a pinch of chili flakes.

Roast on top rack until golden brown and tender, 20-25 minutes.

While carrots roast, in a small bowl, combine sour cream, remaining yogurt, and remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat.

Remove chicken from marinade; allow excess to drip off. Add to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.

Turn off heat; transfer to a cutting board to rest. Once cool enough to handle, slice crosswise.

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, 30 seconds.

Stir in stock concentrate and 1 cup water (2 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Fluff couscous with a fork; stir in lemon zest to taste. Season with salt and pepper.

Divide chicken, couscous, and carrots between plates. Top chicken with garlic sauce and cilantro; sprinkle with remaining chili flakes if desired. Serve with remaining lemon wedges on the side.