• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), 1 tsp Tunisian Spice Blend (2 tsp for 4), and a pinch of salt. (You’ll use the rest of the spice blend later.) Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), 1 tsp Tunisian Spice Blend (2 tsp for 4 servings), salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)

• While rice cooks, mince parsley. Zest and quarter lemon. Halve jalapeño, removing ribs and seeds for less heat; mince jalapeño. Trim green beans if necessary.

• In a small bowl, combine parsley, 11/2 TBSP olive oil (3 TBSP for 4 servings), 1/4 tsp garlic powder (1/2 tsp for 4), salt, and pepper. (You’ll use the rest of the garlic powder in the next step.) • Stir in lemon juice to taste and as much jalapeño as you like.

• Toss green beans on a baking sheet with a drizzle of oil, remaining garlic powder, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• Meanwhile, pat tilapia* dry with paper towels; season all over with remaining Tunisian Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. • Remove pan from heat.

• Fluff rice with a fork; stir in raisins, lemon zest, and 1 TBSP butter (2 TBSP for 4 servings) until combined. Season with salt and pepper to taste. • Divide tilapia, green beans, and rice between plates. Spoon chermoula over tilapia and serve with any remaining lemon wedges on the side. Tilapia is fully cooked when internal temperature reaches 145°.