–fillets of tilapia (2 medium)

–white wine (cooking wine is fine)

–lemon juice

-olive oil

–salt and pepper

–garlic powder

–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.