Preheat oven to 425 degrees. Bring 1½ cups water (2½ cups water for 4 servings), half the umami stock concentrates, and ¼ teaspoon salt (½ teaspoon for 4) to a boil in a small pot. Once boiling, stir in toasted pearl couscous. Reduce heat to medium low. Simmer 11-14 minutes, or until couscous is al dente and water has absorbed. Remove from heat. Drizzle with olive oil. Stir to coat. (You'll finish the couscous in Step 6.)

Zest half the lemon with a microplane (or on small holes of a box grater) over a small bowl. Quarter lemon. Cut red bell pepper lengthwise into strips, about ¼ inch thick. Halve strips widthwise. Cut cauliflower into bite-size pieces if necessary. Trim and thinly slice scallion. Roughly chop roasted almonds.

Place bell pepper, cauliflower, and grape tomatoes in a large bowl. Drizzle with cooking oil and remaining umami stock concentrate. Season with salt and pepper. Stir to combine. Place veggies on a lightly oiled, foil-lined baking sheet. Roast 18-22 minutes, or until cauliflower is tender.

Pat pork filets dry with paper towels. Season with Moroccan-style seasoning, salt, and pepper. Heat a drizzle of cooking oil in a medium oven-safe sauté pan over medium-high heat. Add pork to hot pan. Sear on all sides for 3-5 minutes, or until lightly browned. Transfer pan to oven. Roast 8-12 minutes, or until fully cooked. Transfer pork to a cutting board. Let rest at least 3 minutes.

Place 1 tablespoon olive oil, juice from 1-2 lemon wedges, and ¼ teaspoon sugar (2 tablespoons olive oil, 2-4 lemon wedges, and ½ teaspoon sugar for 4 servings) in the bowl used for veggies. Whisk to combine. Season with salt and pepper to taste. Add roasted veggies to bowl with lemon dressing. Toss to coat. Season with salt and pepper to taste.

Add a pinch of lemon zest to couscous. Stir to combine. Season with salt and pepper to taste. Cut pork filets into 5-7 slices each. Divide lemon couscous and roasted veggies between bowls. Fan Moroccan-spiced pork filet over top. Drizzle with cardamom-spiced Greek yogurt. Garnish with almonds and scallion. Serve any remaining lemon wedges on the side. Enjoy!