Preheat the oven to 425°F (220°C).

Toss zucchini slices with olive oil, salt, pepper, and a pinch of Tuscan spice. Spread on a baking sheet and roast for 15 minutes until tender.

Season chicken cutlets with salt, pepper, and remaining Tuscan spice. Heat olive oil in a skillet over medium-high heat and cook chicken for 3–5 minutes per side until golden and cooked through. Remove and set aside.

In a small pot, sauté the white parts of the scallions until fragrant. Add couscous and toast briefly, then add water. Cover and cook for 6–8 minutes until tender.

Remove zucchini from the oven, toss with panko and mozzarella, then broil for 2–3 minutes until crispy and bubbly.

In the same skillet used for chicken, melt butter. Stir in chicken stock concentrate, water, lemon juice, sour cream, and lemon zest. Simmer gently until smooth.

Stir green scallions into the couscous. Serve chicken over couscous with crispy zucchini and drizzle generously with lemon butter sauce.