Wash and dry produce.

Trim, peel, and halve carrots lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions, separating whites from greens.

Remove sausage* from casing if necessary; discard casing.

Heat a drizzle of oil in a large pot over medium-high heat. Add sausage, carrots, and scallion whites; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Add garlic powder to pot with sausage and veggies; cook, stirring constantly, until fragrant, 30 seconds.

Stir in 3½ cups water (6½ cups for 4 servings), couscous, and stock concentrates, scraping up any browned bits from bottom of pot.

Bring to a boil, then reduce heat to a low simmer. Cook until couscous is tender, 4-5 minutes. (You’ll add more to the pot in Step 5.)

Cut broccoli into bite-size pieces if necessary.

Zest and quarter lemon.

Once soup has simmered 4-5 minutes, add broccoli. Cook, stirring occasionally, until tender, 2-3 minutes.

Remove soup from heat; stir in crème fraîche, a squeeze of lemon juice (big squeeze for 4 servings), and as much lemon zest as you like. Taste and season with salt, pepper, and more lemon juice if desired.

Divide soup between bowls and sprinkle with scallion greens. Serve.