• 1 box (10 ounces) of plain couscous 
  • 1 cup of reduced sodium chicken broth
  • 1 cup of water
  • 1 cup of cherry tomatoes, halved
  • 1/2 cup of fresh basil, chopped
  • 1 cup of mozzarella cheese, cut into cubes
  • 1 can of chickpeas (garbanzo beans) rinsed and drained
  • 3 Tablespoons of olive oil

Bring chicken broth and water to a boil. Add your couscous to the mixture of chicken broth and water, stir well then cover and remove from the heat. Allow to sit for 5 minutes. Fluff your couscous with a fork, then add the remaining ingredients. Stir well and serve warm, or refrigerate and serve cold.