First, I start by heating two tablespoons of extra virgin olive oil and two tablespoons of unsalted butter in a large skillet over medium heat. You want the mix to be hot but not smoking. Then, I add the cubed zucchini. This allows them to caramelize slightly, bringing out their natural sweetness. Sauté the zucchini for about 5 to 7 minutes until they are tender and just starting to brown.

Once the zucchini is cooked, it's time to bring in flavor. Sprinkle in 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of ground cumin. These ingredients enhance the zucchini's flavor while adding just the right kick.

Now, I pour in 1 1/2 cups of chicken broth and add 1/2 teaspoon saffron threads. This is where the dish really starts to come alive. The saffron not only adds a beautiful color but also a unique flavor that's hard to replicate.

Once the broth comes to a gentle boil, I add in 1 1/2 cups of couscous. Stir to combine, then cover the skillet and remove it from the heat. Let it sit for about 5 minutes, allowing the couscous to absorb all the fragrant liquid.

After the couscous has soaked up all that lovely broth, I use a fork to fluff it up. Then, I fold in 1 cup each of chopped fresh basil and parsley. This is where the dish colors burst forth, giving life and brightness.

Finally, I finish the dish with 1 tablespoon of lemon zest and 1/4 teaspoon of ground turmeric. The zest adds that citrusy punch while the turmeric contributes a warm glow. Taste and adjust the seasoning if required, and voila!