Instructions

1. Preheat the oven to 400F.
2. While the oven is preheating, heat a large skillet over medium-high heat and add the ground beef. Cook until browned and cooked through, breaking it up as it cooks. Transfer the beef to a bowl, leaving the drippings in the skillet.
3. To the skillet, add the green onions, pine nuts and garlic. Saute for 3 minutes. Stir into the bowl with the beef and add in the lemon zest. Season with salt and pepper.
4. Cut a 1/4-inch strip off the top of each zucchini. Use a melon baller or a spoon to scoop out the seeds, leaving a 1/4-inch border.
5. Place the zucchini, cut side up, in a baking dish with sides. Divide the beef mixture between the zucchini, filling each of the boats. Pour 1/2 cup of the chicken broth in the bottom of the baking dish, cover with foil, and transfer to the oven. Bake until the zucchini is tender, about 30 minutes.
6. Meanwhile, bring the remaining 1 1/4 cups of chicken broth to a boil in a small pan. Add the olive oil and the couscous and stir to combine. Cover the pan with a lid and remove from the heat. Let stand for 5 minutes, then fluff with a fork.
7. When ready to serve, divide the couscous between 4 plates. Top each with a zucchini boat. Top with the yogurt, tomatoes, cucumber and parsley.