Mediterranean Chicken and Couscous

From a Near East booklet. A fairly easy gourmet tasting dish. We thought the pine nuts were bitter, which was disappointing since they are so expensive. I'll leave them out next time I make the dish.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (5 5/8ounce) package  near east roasted garlic & olive oil couscous
• 2  tablespoons olive oil (I used the oil from the sun-dried tomatoes)
• 1⁄2-1  lb  raw boneless skinless chicken breast (about 2)
• 1  garlic clove, minced
• 2  cups  Baby Spinach
• 1 1⁄3 cups water
• 1⁄3 cup  chopped sun-dried tomato packed in oil, drained
• 1⁄2 teaspoon red pepper flakes (I only use 1/4 tsp.)
• 1⁄4 cup feta cheese, crumbled
• 2  tablespoons  toasted pine nuts (optional)

Directions

1. In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.
2. Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.
3. Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
4. Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.