Preheat your oven to 425°F (220°C).

Slice the zucchini into rounds about half an inch thick. Toss them in a mixing bowl with olive oil, Tuscan Heat Spice, salt, and pepper until evenly coated.

Spread the zucchini on a baking sheet in a single layer and roast for 15 minutes, or until tender and caramelized.

While the zucchini is roasting, heat a skillet over medium-high heat. Season chicken cutlets with salt, pepper, and Tuscan Heat Spice. Sear chicken for 3-5 minutes on each side until golden brown and cooked through.

In a small pot, sauté the white parts of the scallions in olive oil. Add Israeli couscous, stir briefly, then add water and simmer for 6-8 minutes.

After the zucchini has roasted, remove from oven and toss with panko breadcrumbs and mozzarella cheese. Broil for an additional 3-5 minutes until cheese is melted and golden.

In the same skillet, lower heat and add chicken stock concentrate, a splash of water, lemon juice, sour cream, and butter. Stir over low heat until sauce thickens.

Combine cooked couscous with scallions and lemon zest. Serve chicken cutlets with crispy zucchini and couscous, drizzling lemon sauce on top.