Wash and dry all produce. Preheat broiler to high. Bring 2 cups water to a boil in a medium pot with stock concentrate and a pinch of salt. Chop pecans. Cut zucchini into 3-inch lengths; quarter each lengthwise. Halve 1 lemon; cut other into wedges. Pick parsley leaves from stems and finely chop; reserve stems, keeping them separate.

Once stock in pot is boiling, add couscous, parsley stems, and half the cranberries. Stir to combine, remove from heat, and cover.

Toss zucchini on a baking sheet with 1 TBSP oil, half the Italian seasoning, and a pinch of salt and pepper. Spread out in an even layer. Broil until tender and starting to brown, 10-15 minutes, flipping halfway through.

Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel, then season all over with salt, pepper, and remaining Italian seasoning. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest.

Add 1 cup water, demi-glace, cranberry jam, and remaining cranberries to same pan over medium-high heat. Stir to combine and bring to a boil. Lower heat and let simmer until slightly thickened, about 2 minutes. (TIP: The sauce is ready when it coats the back of a spoon.) Stir in half the parsley leaves. Season with salt and pepper, then remove from heat.

Fluff couscous with a fork, then stir in pecans, remaining parsley leaves, a squeeze of lemon juice, and a drizzle of oil. Season with salt, pepper, and more lemon (to taste). Divide between plates, along with zucchini. Place pork on top of couscous, then drizzle with sauce. Serve with lemon wedges on the side.