Roast on top rack until browned and tender, 18-22 minutes. 2. • Meanwhile, in a small pot, combine couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.. Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until coated, 1 min. Add beef broth concentrate and 2/3 cup (1 1/3 cup) water to the pan. Cook, stirring occasionally, until slightly reduced, 2-3 min. Remove the pan from heat, then stir in half the balsamic glaze.
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Cook, stirring often, until softened, 2-3 min. Sprinkle Cream Sauce Spice Blend over shallots. Cook, stirring often, until coated, 1-2 min. Add cream, broth concentrate and 1/2 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then add half the chives.. Add garlic, thyme, Cream Sauce Spice Blend and 2 tbsp (4 tbsp) butter to the same pan. Cook, stirring often, until fragrant, 1-2 min. Stir in cream-stock mixture. Bring to a boil over medium-high.Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens, 1-2 min.
