• 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 salmon dry with paper towels. Season with salt, pepper and remaining Mediterranean Spice Blend.
• Arrange salmon 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 in the top of the oven for 7-10 min, until tomato-olive mixture is lightly charred and salmon is cooked through.**
• While salmon broils, zest, then juice half the lemon. Cut any remaining lemon into wedges.

• Remove and discard salmon skin, if you like.
• Fluff couscous with a fork. Stir in spinach, lemon zest and lemon juice.
• Divide couscous between bowls.
• Top with salmon and any sauce in the baking dish.
• Squeeze a lemon wedge over top.

If you've opted to get salmon, pat salmon dry with paper towels. Season and broil in the same way the recipe instructs you to season and broil tilapia.** Remove and discard salmon skin, if you like.