Tender, butter-toasted Israeli couscous, with juicy tomato, sautéed zucchini, and a double dose of lemon zest and juice.

• 2scallions
• 1heaping tsp chicken stock concentrate (BTB)
• 1zucchini
• 1tomato
• 2½oz Israeli couscous
• ½tsp Italian seasoning (Optional)
• salt & pepper
• 1TBS cooking oil
• 1TBS butter

Start prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and quarter zucchini lengthwise, cut crosswise into ¼-inch-thick pieces.

Zest, and quarter lemon. Dice tomato.

Cook couscous:

Melt 1 TBS butter in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning (optional), cook, stirring occasionally, until lightly toasted, 2- to 3-minutes.

Add ¾ cup water, stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6- to 8-minutes.

Drain any excess liquid if necessary. Keep covered until ready to serve.

Cook zucchini:

While couscous cooks, heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat.  Add zucchini, cook, stirring occasionally, until lightly browned and softened, 3- to 4-minutes. Season with salt and pepper.

Turn off heat, transfer to the pot with the couscous.

Finish & serve:

Fluff couscous with a fork, stir in zucchini, tomato, scallion greens, lemon zest, and a squeeze of lemon juice. Season with salt and pepper.

Serve.