• Wash and dry produce. • Peel and mince or grate garlic. Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick quarter-moons. Halve tomatoes. Quarter lemon. Roughly chop parsley. Dice mozzarella into ½-inch pieces.

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and a big pinch of salt; cook, stirring, until fragrant, 30 seconds. • Add couscous, stock concentrate, and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.

• While couscous cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until browned and softened, 4-6 minutes. • Add tomatoes and remaining garlic; cook, stirring, until tomatoes are softened and garlic is fragrant, 1-2 minutes. • Remove from heat and season with salt and pepper.

• Fluff couscous with a fork; stir in a squeeze of lemon juice and season with salt and pepper if needed. (TIP: Stir in 1 TBSP butter for a richer flavor!) Stir in half the veggies and half the parsley. • Divide couscous between bowls. Top with remaining veggies, then top with mozzarella. Sprinkle with almonds, remaining parsley, and as many chili flakes as you like. Drizzle each bowl with ½ tsp olive oil and serve with remaining lemon wedges on the side.