Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and quarter squash lengthwise; cut crosswise into 1/2-inchthick pieces. Zest and quarter lemon (quarter both lemons for 4 servings); squeeze 1 TBSP juice (2 TBSP for 4) into a medium bowl.

Heat a drizzle of olive oil in a small, lidded pot over medium-high heat. Add scallion whites and couscous. Cook until scallion whites are softened, about 1 minute. Stir in 3/4 cup water (11/2 cups for 4 servings) and salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until water has absorbed and couscous is tender, 6-8 minutes. Keep covered until ready to serve.

Meanwhile, pat pork dry with paper towels. Season with salt and pepper, then rub all over with Smoky Cinnamon Paprika Spice. Set aside.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add squash and cook, stirring occasionally, until tender and lightly charred, 4-6 minutes. Taste and season with salt and pepper. Sprinkle with as much lemon zest as you like. Transfer to a bowl and cover loosely with aluminum foil to keep warm.

To bowl with reserved lemon juice, stir in jam, stock concentrate, mustard, and 1/4 cup water (1/3 cup for 4 servings). Heat a large drizzle of olive oil in pan used for squash over medium-high heat. Working in batches if necessary, add pork and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate. Add jam mixture to pan. Simmer until slightly thickened, about 1 minute. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

Add pork to pan with glaze; turn to coat. Return couscous to low heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Divide couscous and squash between plates. Top couscous with pork and drizzle with any remaining glaze. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.