Ingredients
3/4 cup chicken broth1 cup uncooked couscous1 can (20 ounces) pineapple tidbits, drained1 can (4 ounces) chopped green chiles, drained1/4 cup chopped pecans, toasted3 green onions, chopped2 tablespoons olive oil1 tablespoon minced fresh mint1 garlic clove, minced4-1/2 cups baby spinach
Preparation
In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chiles, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.
