1. Prepare couscous as the label directs; cover to keep warm. 

2. In a medium saucepot, cook and stir bacon over medium-high heat for 7 minutes or until crisp. Add garlic, spinach, and tomatoes; cook and stir for 1 minute or until spinach wilts. Add wine; heat to a simmer, scraping up browned bits from the bottom of the saucepot with a wooden spoon. Add clams; cover and cook for 8 minutes or until clams open. Remove clam mixture from heat; discard any unopened clams. Makes about 6 cups.

3. Serve clam mixture over couscous mixture sprinkled with cheese.

Makes about 4 cups.

• 7 g Total fat
• 2 g Saturated fat
• 36 mg Cholesterol
• 697 mg Sodium
• 59 g Carbohydrates
• 3 g Fiber
• 2 g Sugars
• 0 g Added sugars
• 24 g Protein