Spiced Turkey Patties With Lemony Sauce

• 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 ¾ cup water (1½ 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, ¼ tsp salt (½ tsp for 4 servings), and pepper. • Form turkey mixture into 6 1½-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 ½-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.