Spiced Chicken and Chick Pea Stew

2 tablespoons olive oil

1 medium onion, quartered

3 cloves garlic, minced

1-1.5 pounds boneless, skinless chicken breasts

3 cups chicken stock

1 teaspoon Ras El Hanout

1 teaspoon dried marjoram

1/2 teaspoon dried mint

1 15ounce can chick peas, drained and rinsed

1/4 cup couscous (uncooked)

2 cups packed baby spinach leaves

salt to taste

Over medium heat, in a pot with a tightly fitting lid cook onion in olive oil until translucent. Add garlic, saute 1 minute. Add chicken breasts, stock and spices, uncovered until chicken breast is cooked through and can be shredded with a fork. Remove chicken breasts and shred, return to pot and add chick peas, cook 5 minutes longer to heat chick peas through. Turn heat off. Add couscous and stir to combine. Add spinach, do not stir, and cover the pot and let it sit approximately 5 minutes until couscous absorbs the liquids and the spinach has wilted. Stir to combine before serving.

Serves 4