The Great Caper: Cod Piccata

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

Heat a drizzle of olive oil in a large pan over medium heat. Add remaining shallot and cook until softened, 2-3 minutes. Add spinach and toss until wilted, 2-3 minutes. Season with salt and pepper. Remove pan from heat and cover to keep warm.

Heat a drizzle of olive oil in another large pan over medium-high heat. Season cod on all sides with salt and pepper. Add to pan and cook until nicely browned on surface, 2-3 minutes per side.

Add thyme and 2 TBSP butter to pan. Once melted, spoon butter over cod and thyme until cod is cooked through, about 1 minute. Add capers and a squeeze of lemon and gently shake the pan to distribute and warm through. Season sauce to taste with salt and pepper. Discard thyme.