The recipe is quite simple:

Heat a medium saucepan over medium heat, add a tablespoon of olive oil and a bit of butter and sautée half a cup of chopped red onions. Once the onions are soft, add a 1/2 tsp of smoked paprika (aka pimentón de la vera), salt & pepper to taste and after frying the spice for a few seconds, add 3/4 cup of chopped cherry tomatoes, and, after a minute or so, 1/4 pound of fresh spinach (something like 4 cups). Once the spinach has wilted, add 1 cup of chicken or vegetable stock and raise the heat the medium-high. Adjust the seasoning after the stock starts boiling and mix in 1 cup of couscous. Blend it in well, close the lid and remove the pot from the heat. After 5 minutes, remove the lid, fluff the couscous and add some fresh herbs if you have (I added about 3 tbsp of chives) and 1/4 cup of pine nuts. It was very yummy and light.