1 c. chicken broth
3/4 c. couscous
1/2 c. Italian salad dressing
2 c. shredded fresh spinach
12 cherry tomatoes, halved
1/2 of 8 oz. can sliced water chestnuts
In a saucepan, bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Transfer to a bowl; add salad dressing. Cover and chill for 2 to 4 hours or until completely chilled.
Before serving, toss couscous mixture with shredded spinach, tomatoes and water chestnuts. Serve on spinach leaves. Makes 8 servings.
Le dîner est servi . . .