1 1/2 cups reduced sodium chicken broth
1 clove garlic, minced
1 cup couscous
1/4 cup currants
1/2 cup shredded carrot
3/4 cup shredded spinach
2 Tbsp. finely chopped toasted walnuts
Combine chicken broth and garlic in saucepan and bring to a boil. Stir in couscous and currants; remove from heat. Cover and let stand for 5 minutes; fluff with a fork. Stir in spinach, carrots and walnuts.