• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Core, then cut pepper into 1/4-inch pieces.
• Roughly chop spinach.
• Drain olive brine into a large bowl, then set aside. Roughly chop olives.
• Zest and juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• To the bowl with olive brine, add lemon juice, Dill-Garlic Spice Blend, 1 tsp (2 tsp) sugar and half the lemon zest. Season with pepper, then whisk to combine. Set aside. 

• Heat a large non-stick pan over medium.
• When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Transfer to a plate.

• Meanwhile, pat tilapia dry with paper towels. Season with garlic salt and remaining lemon zest.
• To a foil-lined baking sheet, add tilapia. Broil in the middle of the oven for 6-8 min, until cooked through.**

• Meanwhile, in a medium pot, melt 1 tbsp (2 tbsp) butter over medium. Add peppers, then cook for 4-5 min, stirring occasionally, until softened. 
• Add 2/3 cup (1 1/3 cups) water. Bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate.
• Fluff couscous with a fork.
• To the bowl with dressing, add spinach, olives and couscous, then toss to coat.

• Divide couscous salad between plates.
• Top with tilapia.
• Sprinkle with almonds.
• Squeeze a lemon wedge over top, if you like.

If you've opted to get tilapia, prep and cook in the same way the recipe instructs you to prep and cook salmon.**