Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

Slice the zucchini into rounds and toss with olive oil, Tuscan Heat Spice, salt, and pepper. Spread on the baking sheet and roast for 15 minutes.

Season the chicken cutlets with salt, pepper, and Tuscan Heat Spice. Heat olive oil in a skillet and cook the chicken for 3-5 minutes per side until golden brown.

Sauté the white parts of the scallions in olive oil, then add the Israeli couscous, toast briefly, and add water. Cover and simmer for 6-8 minutes.

Broil the zucchini with panko breadcrumbs and mozzarella for 2-3 minutes until the cheese is bubbly and golden.

In the skillet, combine chicken stock concentrate, water, lemon juice, sour cream, and butter over medium heat, stirring until creamy.

Fold the green parts of the scallions and lemon zest into the couscous, then serve the chicken with the sauce, crispy zucchini, and couscous.