Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Finely chop parsley. Peel and mince or grate garlic. Zest and quarter lemon. Trim, peel, and cut carrots on a diagonal into 1/2-inchthick pieces. In a small bowl, combine parsley, 3 TBSP olive oil (5 TBSP for 4), a pinch of both garlic and lemon zest, and lemon juice to taste. Season with salt and pepper; set aside.

Toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, spread out across sheet.) Roast on top rack for 8 minutes. Meanwhile, pat tilapia dry with paper towels; rub all over with olive oil, Fry Seasoning, salt, and pepper. Once carrots have roasted 8 minutes, carefully add tilapia to empty side of same sheet. Roast until carrots are browned and tender and tilapia is cooked through, 12-15 minutes more. (For 4, add tilapia to a separate sheet; roast on middle rack.)

Meanwhile, add couscous to pot of boiling water. Cook until tender, 6-8 minutes. Drain thoroughly. Melt garlic herb butter in empty pot over medium heat. Return cooked couscous to pot and stir until coated. Taste and season with salt and pepper. Turn off heat; keep covered until ready to serve.

While couscous cooks, heat a medium, dry pan over medium-high heat. Add almonds and toast, stirring occasionally, until golden brown, 2-4 minutes. Turn off heat. Transfer to a cutting board; finely chop half the almonds.

Stir chopped almonds into bowl with gremolata. Add a small pinch of chili flakes if desired. Season with salt, pepper, and a squeeze of lemon juice to taste.

Divide couscous, carrots, and tilapia between plates. Spoon almond parsley gremolata over tilapia. Scatter remaining almonds over carrots; add a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.