This is my adaptation of this recipe by Near East Couscous.
1/4 cup chopped walnuts
1 large boneless, skinless chicken breast
3 cloves of garlic, thinly sliced
3 cups firmly packed spinach leaves (or one bag)
1 1/4 cup water
1 cup couscous
1 teaspoon of dry basil
1/4 cup grated Parmesan
Fresh basil and shredded Parmesan for topping (optional)
Spray pan with cooking spray. Toast walnuts over medium heat until they are done. They will be fragrant and silightly browned. Remove from pan. Don't skip this step, it makes the recipe.
Cut chicken into bite size pieces. Add more spray to pan and cook it and the garlic until the chicken is browned and no longer pink inside.
Add water, spinach, basil and Parmesan to pan. Bring to a boil and cook for a minute.
Stir in couscous, cover, remove from heat and let sit for five minutes.
Stir in walnuts and top with basil and Parmesan, if desired.