Moroccan Steak

Cut the lemon in half, lengthwise. Cut one lemon half (both halves for 4 ppl) into 1/8-inch slices. Heat a small non-stick pan over medium-high heat. Add the lemon slices, 1 cup water (double for 4 ppl), 2 tsp sugar (double for 4 ppl) and 1/4 tsp salt (double for 4 ppl). Cover with a lid. Cook until the lemon rinds are soft and almost no liquid remains, 18-20 min.

Meanwhile, in a large bowl, combine the couscous, broth concentrate(s), 1/4 tsp spice blend (double for 4 people) and 3/4 cup boiling water (double for 4 people). Cover with a lid and let stand for 5 min. (TIP: You can also boil 3/4 cup water in a small pot if you don't have a kettle.)

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the peppers and carrots. Cook until the veggies are tender-crisp, 4-5 min. Add the garlic and green onions. Stir for 1 min. Add the spinach and cook until wilted, 1-2 min. Transfer the veggies to the same bowl with the couscous. Cover to keep warm.

Sprinkle the steak(s) with the remaining spice blend. Season with salt and pepper. Increase the heat to medium-high. Add a drizzle of oil, then the steak. Pan-fry until the steak is cooked to desired doneness, 4-7 min per side. (TIP: Cook to a minimum internal temperature of 160°F.**)