Bruschetta Zucchini Boats

• While zucchini roasts, peel and mince or grate garlic. Finely dice tomatoes.

• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add garlic, half the tomatoes, remaining Italian Seasoning, and ¾ cup couscous (be sure to measure—we sent more). (Use 1½ cups couscous for 4 servings.) Cook, stirring, until fragrant, 1-2 minutes. • Add stock concentrate, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a simmer, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Turn off heat. Drain any excess liquid from pot if necessary.

• While couscous cooks, in a medium bowl, combine half the Parmesan (save the rest for serving), remaining tomatoes, a large drizzle of olive oil, and balsamic glaze to taste (save a bit for serving if desired). Season with salt, pepper, and a pinch of chili flakes to taste.

• Season couscous with salt and pepper. • Remove zucchini from oven and heat broiler to high. Flip zucchini; blot out any excess liquid with paper towels. Stuff zucchini with as much couscous as will fit (save the rest for serving). Sprinkle with mozzarella. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.