Wash and dry produce.

Peel and mince or grate garlic. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Roughly chop artichoke hearts.

Heat a drizzle of olive oil in a medium pot over medium-high heat. Add garlic and couscous; cook, stirring, until fragrant, 30 seconds.

Stir in 1 cup water (2 cups for 4 servings) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. (It's OK if there's still some liquid in your pot! You'll use it to finish the couscous in Step 5.)

Meanwhile, heat a drizzle of oil in a large pan oven medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes.

Turn off heat; transfer zucchini to a plate. Wipe out pan.

Pat chicken* dry with paper towels and season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover with lid.

Turn off heat; transfer to a cutting board to rest for at least 3 minutes.

Once couscous is tender, remove from heat. Stir in tomato, artichokes, and 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper.

Thinly slice chicken crosswise.

Divide couscous, zucchini, and chicken between plates in separate sections. Serve.