Add tomatoes, saffron, smoked paprika, chickpeas and couscous. Fill your empty 14 oz. tomato can with water and add most of it to the pan. Stir, cover and bake for 20-25 minutes or until the stew is thick and the couscous is cooked. Remove from the oven and stir in the spinach until it's wilted and incorporated. Taste and adjust seasonings and serve.
Notes
You can make this in any oven-safe pot or small dutch oven. If your dish is larger, you might have to adjust the amount of water you use. (This heart cocotte is a little small - about 2 quarts).
Or use a larger dutch oven and double the recipe.
Recipe by Love and Lemons at https://www.loveandlemons.com/saffron-couscous-spinach-stew/