Serves: 4
Total Calories: 284
In a saucepan, bring the broth to a boil and stir in the couscous. Remove from the heat, cover, and let stand for 5 minutes. Transfer the couscous to a bowl and add the salad dressing. Cover and chill for 2–4 hours, or overnight. Before serving, toss the couscous mixture with the spinach, tomatoes, and water chestnuts.
This Spinach Couscous Salad recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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