• Before starting, wash and dry all produce.
  
• To a medium pot, add 2/3 cup (1 1/3 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. 
• Once boiling, remove the pot from heat, then add couscous. Stir to combine.
• Cover and let stand, 5 min.
• When couscous is tender, fluff with a fork.

• Meanwhile, halve tomatoes.
• Peel, then mince or grate garlic.
• Drain capers, reserving brine, then pat dry with paper towels. Roughly chop one-quarter of the capers.
• Zest lemon. Juice half the lemon, then cut remaining lemon into wedges.
• Roughly chop dill.
• Roughly chop spinach.

• Heat a large non-stick pan over medium-high.
• While the pan heats, using a strainer, rinse shrimp then pat dry with paper towels, then season with salt and pepper.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**

• Meanwhile, to a small bowl, add Dijon, mayo, chopped capers, half the lemon juice, 1 tsp (2 tsp) dill and half the garlic. (NOTE: Like extra garlic or dill? Add more!)
• Season with salt and pepper, then stir to combine.

• To a large bowl, add couscous, tomatoes, spinach, lemon zest, remaining capers, remaining lemon juice, reserved caper brine, 1 tbsp (2 tbsp) oil, remaining garlic and 1 tsp (2 tsp) dill. (NOTE: Reference garlic and dill guides.)
• Season with salt and pepper, then stir to combine.

• Divide couscous between plates. 
• Arrange shrimp over top, then drizzle with caper-dill sauce. 
• Sprinkle any remaining dill over top, if desired. 
• Serve lemon wedges alongside.

If you've opted to get shrimp, heat a large non-stick pan over medium-high. While the pan heats, using a strainer, rinse shrimp then pat dry with paper towels, then season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**