1 can (14-1/2 oz.) chicken broth
Combine broth, water, and garlic in medium saucepan. Bring to boil on medium-high heat. Remove from heat. Stir in couscous and cover with lid for 5 minutes. Fluff with fork.
Mix couscous, cucumber, tomatoes, basil, dressing, salt, and pepper in large bowl. Cover and refrigerate 4 hours up to 24 hours. Stir in cheese just before serving.
Makes 8 servings, about 1 cup each.