• Peel, then cut shallot into 1/4-inch pieces. 
• Peel, then mince or grate garlic.
• Core, then cut pepper into 1/4-inch pieces.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Cut tomatoes into 1/4-inch pieces.

• Add half the stock powder (use all for 4 ppl) and 1/3 cup (2/3 cup) water to a medium pot. Cover and bring to a boil over high heat.
• Once boiling, remove from heat, then add half the couscous (use all for 4 ppl).
• Stir to combine. Cover and let stand, 5 min.
• When couscous is tender, fluff with a fork. Cover and set aside.

• Meanwhile, pat tilapia dry with paper towels. Cut into 1 1/2-inch pieces. Season with salt and pepper.
• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook, flipping once, until tilapia is opaque and cooked through, 3-5 min.**
• Transfer to a plate, then cover to keep warm.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then shallots, garlic, peppers, tomatoes and Moroccan Spice Blend.
• Season with salt and pepper. Cook, stirring often, until veggies are tender, 4-5 min.
• Add zucchini and 1/3 cup (2/3 cup) water. Cook, stirring often, until zucchini is tender-crisp, 2-3 min. (NOTE: If liquid absorbs too quickly, add additional water, 1-2 tbsp at a time, as needed.)
• Stir in tilapia. Remove the pan from heat.

• Meanwhile, roughly chop cilantro.
• Add yogurt, cilantro, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar to a small bowl.
• Season with salt and pepper, then stir to combine.

• Divide couscous between plates. Top with veggies and tilapia.
• Spoon cilantro-yogurt dressing over top.
• Sprinkle half the crispy shallots (use all for 4 ppl) over top. (TIP: Save remaining crispy shallots for a future creation.)

If you've opted to get tilapia, pat dry and cut into 1 1/2-inch pieces. Cook tilapia in the same way the recipe instructs you to cook the shrimp.**