Wash and dry all produce. Halve, peel, and finely chop the shallot. Halve the lemon. Drain and rinse the capers.

Heat a drizzle of olive oil in a medium pot over medium heat. Add the shallot. Cook, tossing, for 2-3 minutes, until softened. Add the couscous, stock concentrate, 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 olive oil in a large pan over medium heat. Add the spinach and toss until wilted, 2-3 minutes. Season with salt and pepper, and cover to keep warm.

Season the fish on all sides with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Once very hot, add the fish. Cook 2-3 minutes per side, until lightly golden brown and almost opaque in the center.

Make the sauce: Turn off the heat, then add the thyme sprigs and 2 Tablespoons butter to the pan. Once melted, spoon over the fish. Add the capers and the juice of half a lemon, and cook until warmed through. Season the sauce with salt and pepper. Discard the thyme.

Plate: Serve the rockfish piccata on a bed of Israeli couscous and sautéed spinach. Drizzle with the lemon caper sauce. Enjoy!