1 cup dry couscous = 2-1/2 cups cooked. 1 cup couscous 2 cups chicken broth pinch salt 2 tbs butter 3 cups fresh spinach leaves 1/4 cup diced onion 2 cloves of garlic minced 2 tbs olive oil 1/4 cup cooking wine

Add broth, stock, salt and butter to a small pan and bring to a boil.
Once boiling, add couscous and stir, Take off heat and cover about 15 minutes.

While couscous is cooking, in a large saute pan, add the olive oil until hot, over medium heat. Add onion and garlic, saute about 4 minutes. Add wine and spinach, saute and wilt spinach. Remove from heat, take a serving bowl and transfer couscous and add spinach on top. Gently fluff and mix.