Directions

1. In a medium saucepan toast the pine nuts over medium heat until fragrant and lightly browned, about 3-4 minutes. Remove from saucepan and set aside.
   
2. Add olive oil and shallots and garlic and saute until fragrant, about 3-4 minutes. Add the Israeli couscous and cook for 2 minutes.
   
3. Add chicken broth, salt and pepper and bring to a simmer. Cook for 8-10 minutes or until most of the liquid has absorbed.
   
4. Add the spinach and cook for 2-3 minutes or until spinach has cooked down, stir to combine. Top with pine nuts and serve as desired.