Great things: Couscous Salad and Pre-Measured Soup Broth

Never did I think I would get excited over soup broth. But there I was, a couple weeks ago, in Safeway.

Excited about soup broth in front of me. But this is why:

I'm not sure if it's a new product (it's not even on their website yet), but Knorr now offers chicken broth in three 1 cup (250 mL) containers. I've so far only seen them at Safeway, which means they're a bit pricier than buying from anywhere else, or in a larger package. But, if you're like me - you don't use very much chicken broth at a time, and that larger package often goes bad with it's short one week lifetime in the fridge.

Buying this was perfect for me, because I needed exactly one cup of broth to make this:

Summer Couscous Salad

1 cup chicken broth

1 cup couscous

1 can chick peas, drained and rinsed

3 small tomatoes, diced with watery centre removed

1 cucumber, peeled and diced

2 teaspoons olive oil

2 teaspoons balsamic vinegar

1 tsp garlic powder, or to taste

t tsp onion salt, or to taste

sea salt and coarse black pepper, to taste

In a medium-sized pot, bring chicken broth to a boil. Add couscous, remove pot from heat, and cover with a clean towel for five minutes. Fluff with a fork after five minutes and let cool.

While couscous is cooling, prepare the vegetables and chick peas, and place them in a large bowl. Fluff the couscous again, and place that in the bowl as well.

Add the remaining ingredients and mix. Taste, and add more of the seasonings if desired.

Refrigerate for at least half an hour before serving.

That's it! It's REALLY easy to make this salad, and we love it. It tastes super fresh and summery, and at the same time is very hearty and makes a great carb side dish to have with the rest of your meal.

Also for you vegans out there, this is a great recipe for you, too! Simply replace the chicken broth with vegetable broth.

Not being a vegan here, I served it up with an roasted pork tenderloin and grilled asparagus.

Hopefully you enjoy it as well :)