In a medium pot, at 2 tbsp of olive oil. Add green onion, broccoli, spinach, and garlic. Cook for 3-4 minutes until slightly softened but still vibrant and fragrant. Transfer the vegetables into a blender or food processor, along with the cilantro, jalapeño, and 1 cup of chicken broth. Blend until perfectly smooth.
In the same pot, add remaining chicken broth and bring it to a boil. Add the couscous and cook according to package instructions. Then, pour the pureed vegetables into the pot and bring the soup to a simmer, cooking for 4-5 minutes. Remove from the heat.
Ladle the soup into bowls and top with a drizzle of olive oil and heavy cream, and some chopped grilled chicken. Serve with your favorite grilled cheese—I made mine with my Whole Grain Bread from the cookbook and sliced cheddar cheese.