Halve, peel, and finely chop the shallot. Halve the lemon. Cut one of the halves into wedges. Drain and rinse the capers.

Heat a drizzle of oil in a medium pot over medium heat. Add half the shallot and cook, tossing for 2-3 minutes, until softened. Add the couscous, stock concentrate, 1 1/2 cups water, and a large pinch of salt. Bring to a boil, cover, and reduce to a low simmer for 10-12 minutes, until tender.

Heat a drizzle of oil in a large pan over medium heat. Add the rest of the shallot and cook, for 2-3 minutes, until softened. Add the spinach and toss for 2-3 minutes, until wilted. Season with salt and pepper, set aside, and cover to keep warm.

Season the mahi mahi with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Once very hot, add the mahi mahi to the pan and cook, for 2-3 minutes per side, until slightly golden brown, and almost opaque in the center.

Make the lemon butter sauce: Add the thyme and the butter to the pan. Once melted, spoon the butter over the mahi mahi until it is cooked through. Add the capers and the juice of half the lemon. Season the sauce with salt and pepper. Discard the thyme.

Plate: Serve the mahi mahi on a bed of Israeli couscous and sautéed spinach. Drizzle over the lemon-butter sauce and garnish with the lemon wedges. Enjoy!