1 c. chicken broth
3/4 c. couscous
1/2 c. golden Caesar or Italian salad dressing
2 c. shredded fresh spinach
12 cherry tomatoes, halved
1/2 of an 8 oz. can sliced water chestnuts
Extra spinach leaves

1. In a saucepan bring chicken broth to boiling. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes.

2. Transfer couscous to a bowl. Add salad dressing. Cover and chill for 2 to 4 hours or until completely chilled.

3. Before serving, toss couscous mixture with shredded spinach, tomatoes and water chestnuts. Serve on extra spinach leaves. Makes 8 servings.