• Add half the garlic powder, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt to a medium pot.
• Cover and bring to a boil over high heat.
• Once boiling, remove from heat, then add couscous. Stir to combine.
• Cover and let stand, 5 min.

• Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Roughly chop cilantro.
• Cut tomatoes into 1/2-inch pieces.
• Pat tilapia dry with paper towels. 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 until tilapia turns opaque and is cooked through, 2-3 min** per side.
  
• Remove from heat. Transfer to a plate.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add tomatoes. Cook, stirring often, until tomatoes start to break down, 2-3 min.
• Add zucchini. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
• Add Dal Spice Blend, curry paste and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec.

• Add cream cheese and 2/3 cup (1 cup) water. Bring to a simmer, stirring often, until combined.
• Once simmering, add tilapia. Continue cooking, stirring often, until warmed through and sauce thickens slightly, 1-2 min. 
• Season with salt and pepper. (TIP: If sauce is too acidic, add 1/4 tsp [1/2 tsp] sugar!)

• Add half the cilantro to the pot with couscous. Season with salt and pepper, then fluff with a fork.
• Divide couscous between bowls. Spoon tilapia curry over top.
• Sprinkle with remaining cilantro.

If you've opted to get tilapia, cook until tilapia turns opaque and is cooked through, 2-3 min per side.** Follow the rest of the recipe as written.