• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Finely chop parsley. Peel and mince or grate garlic. Zest and quarter lemon (for 4, zest one lemon and quarter both). • In a small bowl, combine parsley, 3 TBSP olive oil (5 TBSP for 4), a pinch of garlic, a pinch of lemon zest, and lemon juice to taste. Season with salt and pepper; set aside.

• Trim green beans if necessary; toss on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. • Pat tilapia* dry with paper towels; rub each fillet with olive oil. Season with Fry Seasoning, salt, and pepper. Place on empty side of sheet. • Roast on top rack until green beans are tender and tilapia is cooked through, 12-15 minutes. (For 4 servings, divide between 2 sheets; roast green beans on top rack and tilapia on middle rack.)

• Meanwhile, once water is boiling, add couscous to pot. Cook until tender, 6-8 minutes. Drain thoroughly and return to pot. • Add half the garlic herb butter (all for 4 servings) to pot with couscous; stir until butter is melted and couscous is coated. Taste and season with salt and pepper. • Turn off heat; keep covered until ready to serve.

• While couscous cooks, heat a medium, dry pan over medium-high heat. Add almonds and toast, stirring occasionally, until golden brown, 2-4 minutes. • Turn off heat. Transfer to a cutting board; finely chop half the almonds.

• Stir chopped almonds into bowl with gremolata. Add a small pinch of chili flakes if desired. Season with salt, pepper, and a squeeze of lemon juice to taste.

• Divide couscous, green beans, and tilapia between plates. Spoon almond-parsley gremolata over tilapia. Scatter remaining almonds over green beans and top with a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side. ***Tilapia is fully cooked when internal temperature reaches 145°.***