CHICKEN FLORENTINE COUSCOUS

Serves 4

2	tablespoons pine nuts or walnuts
4	boneless, skinless chicken breast halves
1/4	teaspoon salt (optional)
1/4	teaspoon black pepper
1	tablespoon olive oil
1	clove garlic, minced
1-1/2	cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed and drained
1	medium tomato, chopped and seeded
2	tablespoons chopped fresh basil or 3/4 teaspoon dried basil
One	5.9-ounce package NEAR EAST Parmesan Couscous

1. In large skillet, heat pine nuts over medium high heat, shaking skillet frequently until nuts are lightly browned.  Remove from pan; set aside.

2. Sprinkle chicken with salt and pepper.

3. In same skillet, heat olive oil over medium heat.  Add chicken and garlic; cook 3 to 4 minutes on each side or until no longer pink inside.  Remove from pan; set aside.

4. In same skillet, combine 1-1/3 cups water, contents of seasoning packet, spinach, tomato and basil;  bring to a boil.   Stir in couscous; arrange chicken over couscous.  Cover; let stand 5 minutes.  Sprinkle with pine nuts before serving.

Original source: http://www.neareast.com

Nutritional Information:

Weight Watchers POINTS^® value: 8