Beans & Greens Ragout

Add 1½ cups water and a pinch of salt to a small saucepan and bring to a boil. Add couscous and reduce heat to a simmer. Cover and cook until water is absorbed, 8 to 10 minutes.

Heat 2 tbsp olive oil in a large pot over medium heat. Add garlic, just half the Fresno chile, and a pinch of salt. Cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer chile garlic oil to a medium bowl and set aside to cool. TIPS: Wash your hands and cutting board well after handling the chile. Add more chile if you prefer more spice.

Return the pot, unrinsed, to medium-high heat. Add onion, chard stems, carrot, and a pinch of salt and pepper. Cook, stirring often, until vegetables are softened, 3 to 5 minutes. Add bay seasoning, tomato powder, and 2½ cups water to the pot and bring to a simmer.

Add chard leaves, beans, and vegetable broth concentrate to the pot. Continue to cook, stirring occasionally, until greens are tender, 5 to 6 minutes.

Add just 2 tbsp yogurt to the bowl with chile garlic oil and stir. Ladle beans & greens ragout into bowls. Top with couscous and dollop with chile garlic yogurt. Sprinkle with remaining Fresno chile. Tuck in! TIP: Keep remaining yogurt for your own use.