• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; halve crosswise. Thinly slice each piece into long wedges. Halve, peel, and cut onion into 1/2-inch-thick wedges. Thinly slice scallions, separating whites from greens. Mince garlic. Dice tomato into 1/2-inch pieces. Zest and quarter lemon.

• Toss zucchini and onion on a baking sheet with a large drizzle of oil, half the sumac (all for 4 servings), salt, and pepper. • Roast on middle rack, tossing halfway through, until lightly charred, 15-18 minutes.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and couscous. Cook, stirring, until scallions are softened and couscous is lightly toasted, 2-3 minutes. • Stir in 3/4 cup water (11/2 cups for 4 servings) and half the stock concentrates. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat (you’ll finish it in Step 5).

• While couscous cooks, in a large bowl, gently combine turkey*, scallion greens, Parmesan, Tunisian Spice Blend, half the garlic, remaining stock concentrate, 1/4 tsp salt (1/2 tsp for 4 servings), and pepper. • Form turkey mixture into 6 11/2-inch meatballs (12 meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking. • Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to make 1/2-inch-thick patties. Cook until browned and cooked through, 2-3 minutes per side. (For 4, cook patties in batches if necessary.)

• To pot with couscous, add tomato, lemon zest, half the roasted veggies, and a squeeze of lemon juice. Stir to combine; season with salt and pepper. • In a small bowl, combine yogurt, remaining garlic, and juice from one lemon wedge (two lemon wedges for 4 servings). Season with a pinch of salt and pepper.

• Divide turkey patties and couscous mixture between plates. Top couscous with remaining roasted veggies. Drizzle patties with yogurt sauce. Serve with remaining lemon wedges on the side. Ground Turkey is fully cooked when internal temperature reaches 165°.