In large skillet, heat pine nuts over medium high heat, shaking skillet frequently until nuts are lightly browned. Remove from pan; set aside.

Sprinkle chicken with salt and pepper.

In same skillet, heat olive oil over medium heat. Add chicken and garlic; cook 3 to 4 minutes on each side or until no longer pink inside. Remove from pan; set aside.

In same skillet, combine 1 ⅓ cups water, contents of seasoning packet, spinach, tomato and basil; bring to a boil. Stir in couscous; arrange chicken over couscous. Cover; let stand 5 minutes. Sprinkle with pine nuts before serving.