Veggie Couscous with White Beans

2 Tbsp. Olive Oil
1 Small Onion, Finely Chopped
4 cups Baby Spinach
1 15-oz. Can White Beans, Drained and Rinsed
1 cup Cherry Tomatoes, Each Cut in Half
1 Shallot, Finely Chopped
2 ¼ cups Canned Low-Sodium Chicken Broth
1 10-oz. Box Couscous (about 1 ½ cups)
Salt and Pepper
1/3 cup Grated Parmesan

Warm olive oil in a medium saucepan over medium heat. Add chopped onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in spinach, white beans, cherry tomatoes and shallot and cook, stirring frequently, until spinach is wilted, about 2 minutes. Add chicken broth and ½ tsp. salt and bring mixture to a boil. Stir in couscous, cover and remove pot from heat. Let stand 5 minutes. Stir in parmesan and pepper and serve.