–fillets of tilapia (2 medium)
–white wine (cooking wine is fine)
–salt and pepper
–spinach (one package fresh)
–tomato (1 medium)
1 – Place the 2 tilapia in a covered baking dish. Add one-quarter cup of white wine and drench with lemon juice. Season with salt, pepper, garlic powder, and olive oil. Set aside to marinate.
2 – Measure two-thirds cup of couscous in a measuring cup. Place in a baking dish. Measure one and one-eighth cup of water and add to the couscous. Season with one-eighth teaspoon of salt. Cook on high for 1 minute in microwave. Let stand at least 5 minutes.
3 – Place spinach in large, wide-mouthed baking dish with cover. Add one inch of water. Season with salt, pepper, and olive oil. Cook on high for 5 minutes.
4 – Chop tomato. Season with salt, pepper, and olive oil. Cook on high for 2 minutes. Set aside.
5 – Chop 2 tablespoons of parsley. Set aside.
6 – Mix 2 tablespoons of mayonnaise with one-third cup of yogurt. Season with salt and pepper. Set aside.
7 – Cook the tilapia for 5 minutes in the microwave.
8 – While tilapia is cooking, stir tomato and parsley into couscous. Keep covered to preserve warmth.
9 – Drain spinach in a colander. Stir mayonnaise and yogurt mixture into the drained spinach. Cover to preserve warmth.
10 – Serve dinner when tilapia has cooked. Place tilapia on top of couscous, with spinach as a side.
–tilapia and couscous adapted from Real Simple; faux creamed spinach original.