• Before starting, wash and dry all produce.
• Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.
• Roughly chop parsley. 
• Peel, then mince or grate garlic.
• Pat tilapia dry with paper towels, then cut into 1-inch pieces. Sprinkle with half the Moroccan Spice Blend, then season with salt and pepper. Toss to coat.

• To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and broth concentrate. Bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.

• While couscous cooks, heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then zucchini.
• Cook for 2-3 min, stirring often, until zucchini begins to soften. Season with salt and pepper.

• To the pot, add tomato sauce base, garlic and remaining Moroccan Spice Blend. Cook for 1-2 min, stirring often, until zucchini is coated. 

• Add roasted red peppers, half the liquid from the roasted red peppers, apricot spread, 1/4 cup (1/2 cup) water and tilapia. Stir to combine. Bring to a boil over medium-high.
• Once boiling, reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly and tilapia is cooked through.** Season with salt and pepper.

• While tagine cooks, fluff couscous with a fork. Add half the parsley and 1 tbsp (2 tbsp) butter. Season with salt and pepper, then stir to combine.
• Divide couscous and tilapia tagine between bowls. Sprinkle remaining parsley over top.

If you've opted to get tilapia, pat dry with paper towels, then cut into 1-inch pieces. Season and cook in the same way recipe instructs you to season and cook shrimp.**