Set a deep 12-inch skillet with a lid over medium heat.

Add the olive oil to the skillet and let it warm for about 30 seconds.

Add the chopped onion to the skillet. Cook for 4 to 5 minutes, stirring often, until the onion is soft and no longer looks raw.

Add the pearl couscous to the skillet. Stir for 2 minutes so the grains get lightly toasted and a few turn pale golden.

Add the sliced garlic to the skillet. Stir for about 30 seconds, just until the garlic smells fragrant.

Pour the broth into the skillet. Scrape the bottom with a spoon so any couscous stuck to the pan loosens into the liquid.

Add the drained chickpeas to the skillet and raise the heat to medium-high. Bring the broth to a steady boil.

Cover the skillet with the lid and reduce the heat to low. Cook for 10 minutes, or until the couscous is tender and most of the liquid is absorbed.

Uncover the skillet and stir the couscous. If the grains still feel a little firm and the pan looks dry, add 1/4 cup water and cook uncovered for 2 more minutes.

Stir the drained capers into the skillet.

Add the baby spinach to the skillet a handful at a time. Stir after each handful until the leaves wilt down into the hot couscous.

Cut the lemon in half. Squeeze one half over the skillet, catching any seeds, and stir in the chopped parsley.