Couscous de Poulet aux Épinards

Method

1. Heat oil in a pot, sauté onion and garlic until fragrant.
2. Add chicken, cook until browned, then add spinach and cook 2 minutes.
3. In a separate pot, bring broth to a boil, add couscous, cover and let sit 10 minutes.
4. Fluff couscous, serve with chicken and spinach mixture.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.