Wash and dry produce.

Halve, peel, and dice onion into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces.

Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add beef*, onion, and bell pepper; stir to combine.

Season with oregano, salt, and pepper. Cook, breaking up meat into pieces, until beef is cooked through and veggies are tender, 4-6 minutes.

Add tomato paste to pot with beef and veggies; cook, stirring occasionally, until tomato paste darkens in color, 1-2 minutes.

Add marinara, stock concentrates, couscous, and 2 cups water (4 cups for 4 servings). Bring to a boil, then cover and reduce heat to medium low. Cook until couscous is tender and soup has thickened slightly, 6-8 minutes. TIP: If there’s excess grease on the surface of the soup, carefully skim it off.

Season with salt and pepper to taste.

Divide soup between bowls and serve.