Directions

Make the couscous:

1. In a medium saucepan over low heat combine the olive oil and the lemon zest and let cook for 2 to 3 minutes. Add the garlic and cook for 1 minute or until you smell the garlic. You do not want the garlic to brown.
2. Add the couscous and stir everything together for about 2 minutes.
3. Pour in 1 cup of chicken stock. Season with salt and pepper. Bring to a simmer and cook, covered for 7 to 9 minutes. Check the couscous for texture and add more broth if needed.
4. Fluff with a fork. Stir in the fresh herbs and season with salt and pepper to taste.

Make the vegetables:

1. Preheat a large sauté pan over medium heat. Drizzle in 1 tablespoon olive oil and 1 tablespoon vegetable oil. Allow to heat up.
2. Add in the sliced onion then lower heat and cook until caramelized.
3. Move onions to one side of the pan and on other side of pan, drizzle in remaining oils.
4. Add the spinach in handfuls, cooking until wilted and moving to the side of the pan with the onions. Repeat until all of the spinach has been added and wilted.
5. Serve topped with herbed couscous.