Step 1

• Adjust rack to top position and preheatoven to 425 degrees. Line a baking sheetwith foil. Wash and dry produce.• Trim green beans if necessary. Pick androughly chop fronds from dill.

Step 2

• Pat pork dry with paper towels; seasongenerously with salt and pepper.• Heat a large drizzle of olive oil in a largepan over medium-high heat. Add porkand sear, turning occasionally, untilbrowned all over, 4-8 minutes (it’ll finishcooking in the next step).• Turn off heat; transfer pork to one side ofprepared baking sheet.Swap in chicken or salmon for pork.Cook chicken until cooked through,3-5 minutes per side, or cook salmon(skin sides down) until skin is crisp,5-7 minutes, then flip and cook untilcooked through, 1-2 minutes more.Transfer to a cutting board to rest (noneed to roast!).

Step 3

• Add green beans to empty side ofbaking sheet with pork; toss with adrizzle of olive oil, salt, pepper, andchili flakes to taste.• Roast on top rack until green beans aretender and pork is cooked through,12-15 minutes.• Remove from oven; transfer pork to acutting board to rest for 5 minutes.Roast green beans without chickenor salmon.

Step 4

• Meanwhile, add couscous and 1 TBSPbutter (2 TBSP for 4 servings) to a smallpot over medium-high heat. Cook, stirring,until butter has melted and couscous islightly toasted, 2-3 minutes.• Add ¾ cup water (1½ cups for 4), half thestock concentrates (you’ll use more inthe next step), and a big pinch of salt.Bring to a boil, then cover and reduceto a low simmer. Cook until couscous istender, 6-8 minutes. TIP: Drain excesswater if necessary.• Keep covered off heat until ready to serve.

Step 5

• While couscous cooks, heat pan used forpork over medium-high heat. Addremaining stock concentrates and¼ cup water (1⁄3 cup for 4 servings); bringto a simmer and cook 1-2 minutes.• Reduce heat to low and whisk in sourcream, half the chopped dill, andmustard to taste. Turn off heat. Stir in1 TBSP butter (2 TBSP for and anyresting juices from pork. Season withsalt and pepper.

Step 6

• Fluff couscous with a fork and seasonwith salt and pepper.• Slice pork crosswise.• Divide couscous, pork, and green beansbetween plates. Spoon sauce over porkand sprinkle with remaining choppeddill and any remaining chili flakes totaste. Serve.Slice chicken crosswise (skipslicing salmon!).Salmon is fully cooked when internal temperature reaches 145°.