Moroccan Chicken Stew

Name: Moroccan Chicken Stew
Ingredients: 2 Cups reduced-sodium chicken broth, divided; 2/3 Cups quick cooking couscous; 6 pitted dates, quartered; 1 /14 Pound boneless, skinless chicken breast halves, cut into bite-size pieces; 6 green onions, cut into 1-inch pieces; 3 cloves garlic, minced; 1 Tablespoon vegetable oil; 1 Teaspoon cumin; 1 Teaspoon paprika; 1/2 Teaspoon turmeric; 1/4 Teaspoon cinnamon; 1/4 Teaspoon ground red pepper; 2 Cups baby carrots, halved lengthwise; 2 Cups 2 cups torn, fresh spinach or 10 ounces frozen chopped spinach, thawed and well drained; 1 1/4 Cup mixed multi-grain flakes and crunchy oat clusters, such as Kellogg's Smart Start Cereal