• Before starting, preheat the broiler to high. Wash and dry all produce.
• To a medium pot, add 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 aside for 5 min to allow couscous to rehydrate.

• Meanwhile, heat a large non-stick pan over high.
• While pan heats, core, then thinly slice half the jalapeño (use all for 4 servings), removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
• When hot, add 1 tbsp (2 tbsp) oil to the pan, then turkey, jalapeño and Chili-Cumin Spice Blend. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** Stir in beef broth concentrate and 2 tbsp (1/4 cup) water. Season with salt and pepper. Set aside.

• Remove and discard outer layer and stem of lettuce. Halve lengthwise, then cut into 1/2-inch strips.
• Cut tomato into 1/4-inch peices. Season with salt and pepper.
• Zest, then juice lime. 
• Roughly chop cilantro.
• To a medium bowl, add sour cream, lime juice, mayo and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.

• Fluff couscous with a fork. Stir in half the cilantro and lime zest.
• Divide couscous between bowls.
• Top with romaine, turkey-jalapeño mixture and tomatoes.
• Drizzle creamy lime dressing over top.
• Sprinke cheese and remaining cilantro over top. 

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