Wash and dry produce.

Zest and quarter lemon. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons. Halve, peel, and thinly slice onion. Peel and mince or grate garlic.

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer.

Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine sour cream, a squeeze of lemon juice (big squeeze for 4 servings), a pinch of salt, and as much lemon zest as you like.

Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring occasionally, until lightly browned, 2-3 minutes.

Transfer to a plate; wipe out pan.

Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add turkey*, onion, and Tunisian Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Add garlic and zucchini; cook, stirring, until fragrant, 30-60 seconds.

Stir in chickpeas and their liquid, apricots, and stock concentrates; cook until liquid has reduced by half, 2-3 minutes more. 

Remove from heat and stir in a squeeze of lemon juice (big squeeze for 4 servings). Taste and season with salt and pepper if desired.

Fluff rice with a fork.

Divide rice between plates. Top with tagine; drizzle with lemon crema and as much hot sauce as you like. Serve with remaining lemon wedges on the side.