Basil Scented Spinach And Couscous

• 1 tablespoon extra virgin olive oil
• 1 medium leek, white and light green part only, diced
• 1 clove minced garlic
• 1 cup Israeli (pearl) couscous
• 1 1/2 cups chicken broth (plus a little extra if needed)
• 1 medium tomato, seeded and finely diced
• 2 to 3 handfuls of baby spinach leaves, roughly chopped
• 1/2 cup thinly sliced basil leaves
• Salt and pepper to taste

1. Heat the oil in a medium sauce pan with a lid and add the leek and garlic. Saute until the vegetables are soft.
2. Add the chicken broth and couscous, bring up to a boil and then down to a simmer and simmer, covered for 8 to 10 minutes.
3. On the heat, stir in the diced tomato and chopped spinach and stir until the spinach wilts. If the mixture seems dry at this point add a little more broth. Off the heat, stir in the sliced basil and season to your liking with salt and pepper.

extra virgin olive oil, only, garlic, couscous, chicken broth, tomato, baby spinach, basil, salt

Taken from food52.com/recipes/22825-basil-scented-spinach-and-couscous (may not work)