Preheat oven to 425 degrees. Heat a drizzle of olive oil in a small pot over medium-high heat. Add 1/2 tsp of turmeric (1 tsp for 4 servings) to the hot pot and cook about 30 seconds, stirring frequently. Add 1 cup of water and 1/2 tsp of salt (2 cups of water and 1 tsp of salt for 4 servings) and bring to a boil. Once boiling, stir in toasted pearl couscous. Reduce heat to medium low and simmer 11-14 minutes, or until couscous is al dente and water has absorbed. Remove from heat. (You'll finish the couscous in Step 5.)

Zest half a lemon with a microplane (or small holes of a box grater) over a small bowl. Quarter lemon. De-stem cilantro and finely chop the leaves. Roughly chop sliced almonds. Trim and peel carrots, then medium dice into pieces about 1/2 inch each.

Spread carrots in a single layer on a lightly oiled, foil-lined baking sheet. Drizzle lightly with cooking oil. Season with salt and pepper. Stir to coat. Roast 12-14 minutes, or until fork-tender, stirring halfway through.

Pat tilapia fillets dry with paper towels. Season with Moroccan-style seasoning, salt, and pepper. Heat a drizzle of cooking oil in a large nonstick pan over medium heat. Add tilapia to the hot pan and sear 2-3 minutes on each side, or until fully cooked.

Add roasted carrots, lemon zest, about half of the cilantro, and juice from two lemon wedges (four wedges for 4 servings) to the pot with couscous. Stir to combine.

Divide Moroccan-spiced tilapia between plates. Place couscous next to tilapia. Drizzle tilapia with lemon aioli. Garnish with almonds, the remaining cilantro, and chili flakes to taste. Serve with the remaining lemon wedges. Enjoy!