• Before starting, preheat the broiler to high. Wash and dry all produce.
• To a small pot, add stock powder, 1 tbsp (2 tbsp) butter and 2/3 cup (1 1/3 cups) water. Season with salt and pepper. 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.

• Pierce tomatoes with a fork.
• Drain olives.
• To a large bowl, add tomatoes, olives, onions, pesto, half the Mediterranean Spice Blend, 2 tbsp (4 tbsp) water and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.

• Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt, pepper and remaining Mediterranean Spice Blend.
• Arrange shrimp in an 8x8-inch baking dish (9x13 for 4 servings). Drizzle 1/2 tbsp (1 tbsp) oil over top.
• Top with tomato-olive mixture.
• Broil at the top of the oven for 6-7 min, until tomato-olive mixture is lightly charred and shrimp are cooked through.**
• While shrimp broils, zest, then juice half the lemon. Cut remaining lemon into wedges.

• Fluff couscous with a fork. Stir in spinach, lemon zest and lemon juice.
• Divide couscous between bowls.
• Top with shrimp and any sauce in the baking dish.
• Squeeze a lemon wedge over top.

If you've opted to get shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt, pepper and remaining Mediterranean Spice Blend. Cook shrimp in the same way the recipe instructs you to cook the tilapia, decrease cook time to 6-7 min.