Step 1

• Wash and dry produce.

Step 2

• Trim and thinly slice scallions, separating whites from greens. Thinly slicemushrooms (skip if your mushrooms are pre-sliced!).

Step 3

• Heat a drizzle of oil in a medium pot over medium-high heat. Addscallion whites, mushrooms, and a pinch of salt and pepper. Cook,stirring occasionally, until veggies are slightly softened, 1-2 minutes.

Step 4

• Stir in 2 cups water, stock concentrate, and couscous. Cover and bring toa boil, then reduce heat to a low simmer. Cook until couscous and veggiesare tender, 5-7 minutes.

Step 5

• Meanwhile, quarter lemon.

Step 6

• In a small bowl, combine half the cornstarch with 1 TBSP water (all thecornstarch and 2 TBSP water for 4 servings).

Step 7

• Once couscous and veggies are tender, add cream sauce base, Italianherb paste, spinach, and cornstarch mixture to pot. Stir to combine andcook, stirring occasionally, until thickened, 2-3 minutes more.

Step 8

• Divide chowder between bowls; top with croutons and scallion greens. Servewith a squeeze of lemon juice and remaining lemon wedges on the side.