Wash and dry produce.

Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel, halve, and finely dice onion. Peel and mince or grate garlic. Pick fronds from dill and finely chop half; reserve remaining for serving. Zest and quarter lemon.

In a medium pot, combine couscous, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Keep covered off heat until ready to use in Step 5.

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned and softened, 5-6 minutes. Season with salt and pepper.

Transfer to a plate and set aside.

Heat a drizzle of oil in same pan over medium-high heat. Add onion, garlic, and sausage*. Cook, breaking up meat into pieces and stirring occasionally, until onion is softened and sausage is cooked through, 6-8 minutes.

Stir in cream sauce base, stock concentrates, cream cheese, chopped dill, ½ cup water (1 cup for 4 servings), and juice from half the lemon. Cook, stirring occasionally, until sauce has thickened, 3-4 minutes more.

Add couscous and zucchini to pan with sausage mixture. Cook, stirring, until combined, 1-2 minutes.

Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper.

Divide couscous between plates or bowls. Sprinkle with lemon zest and remaining dill. Serve with remaining lemon wedges on the side.