Cooke the onion and garlic in a large skillet over medium high heat until the onion starts to soften. (Add a little of the chicken broth if you like.)
1 medium onion, 1 tablespoon minced garlic
Add chicken broth, salt, and pepper, and stir to combine while heating.
2 cups chicken broth, ¼ teaspoon salt, ½ teaspoon pepper
Bring to a boil, then add the sausage. Cook for 1-2 minutes until the sausage is heated through.
12-16 ounces pre-cooked chicken Italian sausage
Add the spinach, and stir until it begins to wilt.
5 ounces fresh baby spinach
Add the couscous, cover the skillet, and remove from heat. Let sit until the couscous absorbs all the liquid, about 5 minutes.
2 cups couscous
Fluff couscous with a fork, sprinkle the pine nuts on top, and serve.
¼ cup pine nuts, toasted
Video
Notes
If you are in a rush or don't have an onion on hand, you can use frozen onion instead of fresh. no need to thaw before placing in the skillet.
Fresh garlic is great, but I generally to use jarred minced garlic on busy weeknights.
To toast the pine nuts, place in the oven (or a toaster oven) at 375 degrees until golden, about 10 minutes. Check them often to prevent burning.
Instead of adding calories with olive oil when cooking the onion and garlic, I skip it altogether, or just add a little of the chicken broth if it seems like it needs it.
You can use your favorite pre-cooked sausage with this recipe.