Step 1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Peel and mince garlic. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Strip thyme leaves from stems until you have 1½ tsp (1 TBSP for 4 servings); mince leaves. Zest and quarter lemon. • In a small bowl, whisk together ¼ cup water (1⁄3 cup for 4), jam, stock concentrate, chopped thyme, and half the mustard (all for 4).

Step 2

• Heat a small, dry pot over medium high heat; add almonds and cook, stirring occasionally, until golden and fragrant, 2-4 minutes. • Add a drizzle of olive oil, garlic, couscous, and a big pinch of salt; cook, stirring, 30 seconds. • Stir in ¾ cup water (1½ cups for 4 servings) and cover. Bring to a boil, then immediately reduce heat to low. Simmer, covered, until couscous is tender, 6-8 minutes. If necessary, drain any excess water from pot. Keep covered off heat until ready to serve.

Step 3

• While couscous cooks, toss zucchini on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack, flipping halfway through, until browned and tender, 14-16 minutes.

Step 4

• Pat pork* dry with paper towels and season generously all over with salt and pepper. • Melt 1 TBSP butter in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, cook in 2 batches, adding another 1 TBSP butter with second batch if necessary.) • Turn off heat; transfer to a plate. Wipe out pan.

Step 5

• Heat same pan over medium-high heat. Pour in sauce. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings). Taste and season with a squeeze of lemon juice, salt, and pepper. • Return pork to pan, turning a few times to coat.

Step 6

• Stir 1 TBSP butter into pot with couscous; season with salt and pepper. (TIP: If necessary, heat couscous over low heat with a splash of water, stirring, until warmed through.) Toss zucchini with lemon zest. • Divide pork, zucchini, and couscous between plates. Drizzle any remaining sauce from pan over pork. Serve remaining lemon wedges on the side.