Wash and dry all produce. Preheat broiler to high. Zest lemon until you have 1 tsp zest, then cut into wedges. Halve, peel, and finely dice onion. Finely chop parsley. Slice zucchini into thin rounds. Finely chop apricots. Mince garlic.

Heat a drizzle of olive oil in a large pan over medium-high heat. Place chicken, a drizzle of olive oil, Mediterranean spice, and half the garlic in a medium bowl. Season with salt and pepper and toss to combine. Add chicken to pan and cook until no longer pink in center, about 5 minutes per side. Remove from pan and set aside, covered, to keep warm.

Add onion and 1 TBSP butter to same pan over medium-high heat. Cook, tossing, until onion is softened, 4-5 minutes. Season with salt and pepper. Stir in couscous, then add 11/4 cup water, a large pinch of salt, and chicken stock concentrate, scraping up any browned bits on bottom. Bring to a boil, then cover and set aside off heat.

Spread zucchini on a baking sheet and toss with a drizzle of olive oil, salt, and pepper. Broil until tender, 8-10 minutes. Meanwhile, combine yogurt, 1 TBSP parsley, a squeeze of lemon, and a pinch or two of garlic (to taste) in a small bowl. Add 2 TBSP water, or enough to give sauce a drizzly consistency. Season with salt and pepper. Fluff couscous with a fork. Season with salt and pepper.

Stir apricots, lemon zest, and half the remaining parsley into couscous. Divide half the chicken, half the couscous, and all of the zucchini between plates. Sprinkle with remaining parsley and half the almonds. Drizzle with a little sauce (save most of it for lunch). Serve with a lemon wedge each.

When packing your lunch, divide remaining couscous, chicken, sauce, lemon wedges and almonds between lunchboxes, along with all of the arugula, keeping everything in its own section. When you’re ready to eat, reheat couscous and chicken in microwave. Spread arugula on a plate, then top with couscous and chicken. Drizzle with sauce, a squeeze of lemon, and 1 tsp olive oil, then garnish with almonds.