• Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400 °F). Wash and dry all produce.

• To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
• To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite. 
• Once orzo is tender, drain, then rinse with cold water 1-2 min, until cool to touch. Drain any excess water.

• While orzo cooks, cut tomatoes into half-inch pieces.
• Roughly chop spinach.
• Juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• To a small bowl, add yogurt sauce, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) lemon juice and whisk together. Set aside.
• To a medium bowl, add orzo, spinach, tomatoes and half the yogurt sauce dressing. Stir to combine.
• Place in the fridge to cool.

• Pat tilapia dry with paper towels. Season with salt, pepper and remaining Dill-Garlic Spice Blend. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
• Place a piece of aluminum foil on the grill, then arrange tilapia on top. Close lid and grill for 2-3 min per side or until tilapia is opaque and cooked through.**
• Transfer tilapia to a plate, then cover to keep warm.

• To the medium bowl with orzo, add feta and 1/2 tbsp (1 tbsp) oil. Season with 1/4 tsp (1/2 tsp) salt and pepper, then stir to combine.

• Divide orzo salad between plates.
• Top salad with tilapia.
• Dollop remaining yogurt sauce dressing over tilapia.
• Squeeze a lemon wedge over top.

If you've opted to get tilapia, pat dry with paper towels. Season in the same way the recipe instructs you to season salmon. Place foil on the grill, then arrange tilapia on top. Close lid and grill for 2-3 min per side or until tilapia is opaque and cooked through.** Disregard instructions to remove skin.