• 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.

• Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and remaining Mediterranean Spice Blend.
• Arrange tilapia in an 8x8-inch baking dish (9x13 for 4 servings). Use two baking dishes if necessary.  Drizzle 1/2 tbsp (1 tbsp) oil over top.
• Top with tomato-olive mixture.
• Broil in the top of the oven for 7-10 min, until tomato-olive mixture is lightly charred and tilapia is cooked through.**
• While tilapia broils, zest, then juice half the lemon. Cut any remaining lemon into wedges.

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

If you've opted for double tilapia, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of tilapia. Use two baking dishes if necessary.