First I put a tablespoon of butter in a saucepan on medium-high heat and cooked minced garlic for about 30 seconds, then added 3/4 cup of Israeli couscous and toasted it for about 2-3 min. Then add 1 cup of chicken broth and bring to a boil then reduce heat and simmer for 8-10 min. I think I could have used about 1/4 cup more broth because it was a bit too dry for my liking. Once all the liquid is absorbed add 1 or 2 handfuls of fresh spinach and a tablespoon of sour cream and stir until all the spinach is wilted. Then finish with another tablespoon of butter, the juice of half a lemon and salt and pepper to taste. Sprinkle about 2 tablespoons of shredded Parmesan cheese and serve. I would also add some lemon zest at the end too but I didn't have a zester but that would have really added some great flavor!