Spice-Rubbed Pork with a Jammy Glaze

Heat a drizzle of olive oil in a small, lidded pot over medium-high heat. Add scallion whites and couscous. Cook until scallion whites are softened, about 1 minute. Stir in ¾ cup water (1½ cups for 4 servings) and salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until water has absorbed and couscous is tender, 6-8 minutes. Keep covered until ready to serve.

Meanwhile, pat pork dry with paper towels. Season with salt and pepper, then rub all over with Smoky Cinnamon Paprika Spice. Set aside.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add squash and cook, stirring occasionally, until tender and lightly charred, 4-6 minutes. Taste and season with salt and pepper. Sprinkle with as much lemon zest as you like. Transfer to a bowl and cover loosely with aluminum foil to keep warm.

To bowl with reserved lemon juice, stir in jam, stock concentrate, mustard, and ¼ cup water (⅓ cup for 4 servings). Heat a large drizzle of olive oil in pan used for squash over medium-high heat. Working in batches if necessary, add pork and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate. Add jam mixture to pan. Simmer until slightly thickened, about 1 minute. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.