Experiment Gone Good

I love trying new recipes - and love it even more when they turn out great.  This one smelled fabulous - garlic and basil - and tasted just as good.  I was introduced to couscous by a missionary companion and have loved it ever since, so I love finding new ways to use it.  (From the Taste of Home Cooking School magazine)

Parmesan Chicken Couscous

1/2 cup chopped walnuts
2 tsp. olive oil, divided
3 garlic cloves, minced
2 cups chopped fresh spinach
1 1/2 cups cubed cooked chicken
1 1/4 cups water
2 tsp. dried basil
1/4 tsp. pepper
1 pkg. (5.9 oz.) Parmesan couscous
1/4 cup grated Parmesan cheese

Cook walnuts over medium heat in 1 tsp. oil in a large saucepan for 2-3 minutes or until toasted.   Remove and set aside.
Saute garlic in remaining oil in the same pan for 1 minute.  Add the spinach, chicken, water, basil and pepper.  Bring to a boil.  Stir in couscous.  Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed.  Fluff with a fork.  Stir in walnuts and sprinkle with cheese.