Spinach and Leek White Bean Soup

Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender about 5 minutes. Stir in the chicken broth cannellini beans bay leaves and cumin. Bring to a boil then reduce the heat to low and stir in the couscous. Cover and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.