Wash and dry produce.

Peel and mince or grate garlic. Trim green beans if necessary. Quarter lemon. Roughly chop parsley.

Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken in a single layer; season with thyme, half the Fry Seasoning (all for 4), salt, and pepper. Cook, stirring occasionally, until chicken is browned, 1-2 minutes (it’ll finish cooking later in this step).

Add garlic and couscous; cook, stirring, until garlic is fragrant and couscous is toasted, 30-60 seconds.

Stir in mushroom stock concentrate, chicken stock concentrate, 1½ cups water (2¼ cups for 4), and a pinch of salt. Cover and bring to a boil. Reduce heat to low and cook until chicken is cooked through, couscous is tender, and water has absorbed, 12-14 minutes. Keep covered off heat.

Squeeze juice from two lemon wedges (four wedges for 4 servings) over chicken and couscous; garnish with parsley. Divide between plates. Serve with green beans and remaining lemon wedges.