• Before starting, wash and dry all produce.
• To a medium pot, add 1 tbsp (2 tbsp) butter and 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
• Meanwhile, heat a large non-stick pan over high.

• While pan heats, core, then cut pepper into 1/4-inch pieces.
• Peel, then thinly slice onion.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey, peppers, onions, Chili-Cumin Spice Blend and 1/2 tsp (1 tsp) sugar. Cook for 5-8 min, breaking up turkey into smaller pieces, until no pink remains.** 
• While turkey and veggies cook, tear or cut olives in half, reserving liquid.
• Roughly chop cilantro.
• Roughly chop spinach.

• To turkey, add stock powder, tomato sauce base, olives, olive liquid and 3/4 cup (1 1/2 cups) water. Season with salt and pepper. Cook for 1-2 min, stirring often, until sauce thickens slightly. 
• Stir in spinach. 

• Fluff couscous with a fork. Stir in half the cilantro.
• Divide couscous between plates.
• Top with turkey mixture.
• Sprinkle remaining cilantro over top.

If you've opted for turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey, peppers, onions, Chili-Cumin Spice Blend and 1/2 tsp (1 tsp) sugar. Cook turkey in the same way the recipe instructs you to cook beef.**