CHICKEN AND CHICKPEAS

****Ingredients****
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)

****Cooking Directions****
1)Heat a large nonstick skillet coated with cooking spray over medium-high heat.
2)Combine 1/2 teaspoon salt, garlic, and chicken, tossing to coat.
3)Add chicken mixture to pan; saute 3 minutes or until browned.
4)Stir in curry powder; cook 1 minute. Add tomato, broth, chile sauce, and chickpeas; bring to a simmer.
5)Cover and cook 8 minutes.
6)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.
7)Cover and let stand for 5 minutes.
8)Fluff couscous with a fork.
9)While couscous stands, poke holes in spinach bag.
10)Microwave at high 2 minutes.
11)Garnish with lemon wedges, if desired.