Wash and dry produce.

Halve, peel, and thinly slice onion. Remove and discard any large stems from half the kale (all for 4 servings); chop leaves into bite-size pieces. Halve grape tomatoes lengthwise. Peel and mince garlic. Zest and quarter lemon.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring, until softened and lightly browned, 8-10 minutes.

Once onion is softened, add ¼ cup water (⅓ cup for 4 servings) and 1 tsp sugar. Cook, stirring, until onion is caramelized and jammy, 2-3 minutes more.

Add another drizzle of oil and chopped kale. Cook, stirring, until kale is wilted and tender, 5-7 minutes.

Add tomatoes and cook until just softened, 1-2 minutes. Season with salt and pepper. Turn off heat; transfer veggies to a large bowl. Wipe out pan.

While veggies cook, heat a drizzle of oil in a small pot over medium-high heat. Add couscous, garlic, and half the Italian Seasoning (you’ll use the rest in the next step). Cook, stirring, until couscous is lightly toasted, 1-2 minutes.

Add 1 cup water (2 cups for 4 servings) and stock concentrate. Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes.

Keep covered off heat until ready to use in Step 5.

While couscous cooks, slice grilling cheese into four pieces (eight pieces for 4 servings). 

Place remaining Italian Seasoning on a plate. Coat cheese in seasoning, pressing to adhere.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add cheese and cook until browned, 1-2 minutes per side.

Transfer veggies to pot with couscous. Stir in lemon zest and a squeeze of lemon juice to taste. Season with salt and pepper. TIP: Reheat couscous over medium-low heat if needed.

Divide couscous mixture between plates. Top with grilling cheese. Serve with any remaining lemon wedges on the side.