Before starting, preheat the oven to 425°F. Wash and dry all produce. Roughly chop parsley. Peel, then thinly slice shallot into 1/8-inch slices. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Halve zucchinis lengthwise, then cut into 1/4-inch-thick half moons. Pat pork dry with paper towels, then season with salt and pepper.

Add 2/3 cup water (dbl for 4 ppl) and broth concentrate to a small pot. Bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Meanwhile, to one side of an unlined baking sheet, add zucchini and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then toss to coat. When pork is golden, transfer to the other side of the baking sheet. Roast in the middle of the oven until zucchini is tender and pork is cooked through, 10-12 min.**

Heat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until golden, 2-3 min. Stir in fig spread and 1/3 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 3-4 min. Add 1/2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper, then stir to combine.

Fluff couscous with a fork, then add lemon zest and half the parsley. Season with salt and pepper, then stir to combine.

Slice pork. Divide couscous, zucchini and pork between plates. Drizzle fig sauce over pork and sprinkle with remaining parsley. Squeeze a lemon wedge over top, if desired.