Slice:
    4 chicken breasts
in half, and then cut each piece in half. Place the chicken pieces in a plastic container or gallon bag, and fill about 2/3 of the way with water. 

Add:
1/4 cup of salt. 
Seal bag and put in the refrigerator for 30 minutes. Meanwhile…

Chop:
    1 half an onion, and set aside
    1 28 oz can of peeled whole tomatoes, reserving liquid. You should have 1 ½ cups of tomato juices.

Tear into small pieces, and set aside:
    1 handful of basil
    
Rinse and de-stem:
    2 cups of baby spinach

Measure and set aside:
    1 cup of pearl couscous
When the half hour timer chimes, 
Heat:
    2-3 tablespoons of olive oil
in a skillet until it begins to shimmer.

Pat the chicken pieces dry and sauté on one side over medium heat in batches of 3-4 until browned (about 3 minutes). Flip the pieces, sauté on the other side for about a minute and remove them to a plate. Continue, until all of the chicken is cooked.  You do not want the chicken cooked all the way through, as there is more cooking ahead.

Add:
    The chopped onion
to the hot pan and cook for a couple of minutes until the onion is transparent and takes on the color of the juices in the pan.

Add: 
    1 cup of couscous
and stir until coated with oil. Toast it in the pan, stirring for a minute to keep it from sticking to the bottom.

Add:
    Chopped tomatoes. and 
    1.5 cups of reserved tomato juice plus 
    1 1/2 cups of chicken broth
and stir. 

Add: 
    1 teaspoon salt, and stir to mix.

Add:
    The chicken pieces
and any juices that have accumulated on the plate back to pan. 

Add:
    2 cups spinach leaves
on top and stir them into the other ingredients. 

Cover and simmer for about 20 minutes then remove from heat and let sit covered for 20 minutes. 

Sprinkle with: 
    Parmesan and basil. 

Serve large spoonfuls on a plate, with two chicken pieces per serving, and a nice green vegetable on the side.