1 cup low-sodium vegetable juice (such as tomato)

1/2 cup low-sodium chicken broth

1 cup couscous

1/2 cup cherry tomatoes (cut in halves)

1/2 cup english cucumber, finely diced

1/2 cup fresh mozzerella, cubed

1 cup cooked chicken, cubed

1/4 cup fresh basil, chopped

1/2 cup homemade pesto or store-bought pesto

1/2 tsp minced garlic

Salt and Pepper to taste

Instructions:

Bring vegetable/tomato juice and chicken broth to a boil.  Remove from heat and add couscous.  Cover tightly and let stand until all liquid has been absorbed, about 10 minutes.  Uncoverthe couscous and let cool to room temperature, about 15 minutes.

Add cucumbers, tomatoes, mozzerella, basil, and chicken and add to couscous.  Stir in pesto and garlic to the salad and mix well.