Cous Cous And Fresh Veggie Salad

• 1 cup couscous
• 1 cup chicken or vegetable broth
• 1 cup grape tomatoes, sliced
• 1/4 cup chopped cilantro
• 1/4 cup scallions
• 1/2 cup carrots, diced
• 1/4 cup radishes, diced
• 1 cup wilted greens, such as spinach or kale (optional)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice, plus zest of one lemon
• salt and freshly ground pepper to taste
• 1-2 ounces chevre or goat cheese

1. Bring broth to a boil. Stir in couscous and cover. Remove from heat. Let stand 5-10 minutes and then fluff with a fork.
2. While couscous is cooking and cooking, chop your vegetables. Feel free to substitute based on what you have on hand.
3. Gently combine veggies with cousocus. Add olive oil, vinegar, lemon juice, salt, and pepper. Mix to combine. Stir in a few dollops of goat cheese. Chill or serve at room temperature.

couscous, chicken, grape tomatoes, cilantro, scallions, carrots, radishes, wilted greens, extra virgin olive oil, red wine vinegar, lemon juice, salt, chevre

Taken from food52.com/recipes/6885-cous-cous-and-fresh-veggie-salad (may not work)