Curried Chicken and Chickpeas

Ingredients

• Cooking spray
• 3/4 teaspoon salt, divided
• 1/2 teaspoon bottled minced garlic
• 1 pound chicken breast tenders, cut into 1-inch pieces
• 2 teaspoons curry powder
• 1 cup chopped plum tomato
• 1 cup fat-free, less-sodium chicken broth
• 1 teaspoon hot chile sauce (such as Sriracha)
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 1 cup water
• 1 teaspoon olive oil
• 3/4 cup uncooked couscous
• 1 (10-ounce) microwaveable package fresh spinach
• 4 lemon wedges (optional)

Preparation

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine 1/2 teaspoon salt, garlic, and chicken, tossing to coat. Add chicken mixture to pan; saute 3 minutes or until browned. Stir in curry powder; cook 1 minute. Add tomato, broth, chile sauce, and chickpeas; bring to a simmer. Cover and cook 8 minutes.
2. While chicken mixture cooks, place 1/4 teaspoon salt, 1 cup water, and oil in a medium saucepan; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand for 5 minutes. Fluff couscous with a fork.
3. While couscous stands, poke holes in spinach bag. Microwave at high 2 minutes. Garnish with lemon wedges, if desired.