Ingredients

• 1 (5 5/8 ounce) package near east roasted garlic & olive oil couscous
• 2 tablespoons olive oil (I used the oil from the sun-dried tomatoes)
• 1/2-1 lb raw boneless skinless chicken breast (about 2)
• 1 garlic clove, minced
• 2 cups Baby Spinach
• 1 1/3 cups water
• 1/3 cup chopped sun-dried tomato packed in oil, drained
• 1/2 teaspoon red pepper flakes (I only use 1/4 tsp.)
• 1/4 cup feta cheese, crumbled
• 2 tablespoons toasted pine nuts (optional)

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.

2. Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.

3. Stir in couscous. Cover and remove from heat. Let stand 5 minutes.

4. Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.