Mediterranean Couscous Salad

• FOR THE SALAD:
• 2 cups Vegetable Stock
• 1 box (10 Oz. Size) Plain Couscous
• 1 jar (12 Oz. Size) Roasted Red Peppers, Drained And Roughly Chopped
• 2 cups Baby Arugula, Packed. Roughly Chopped
• 3/4 cups Fresh Basil, Packed And Roughly Chopped
• 4 ounces, weight Goat Cheese Crumbled
• 1/3 cups Toasted Pine Nuts
• FOR THE DRESSING:
• 1/3 cups Olive Oil
• 2 Tablespoons Fresh Lemon Juice
• 1 teaspoon Lawry's Seasoned Salt
• 1 teaspoon Garlic Powder

1. First, cook the couscous. Most boxes have the following instructions, but follow the instructions given if they are different: Bring the veggie stock to a boil in a medium saucepan. Pour in the couscous and give it a stir. Cover the pot and remove it from the heat. Let it sit covered for 5 minutes, then fluff it up with a fork. Set it aside to cool for a couple of minutes.
2. Combine couscous in a large bowl with roasted red peppers, arugula, grape tomatoes, basil, crumbled goat cheese and pine nuts. Toss it together well.
3. In another bowl, make the easy dressing. Whisk the olive oil, lemon juice, salt and garlic powder together until smooth. Then pour it into the salad and toss it again thoroughly. Serve immediately, or refrigerate until you are ready to serve!

salad, vegetable stock, couscous, red peppers, arugula, fresh basil, nuts, dressing, olive oil, lemon juice, salt, garlic

Taken from tastykitchen.com/recipes/salads/mediterranean-couscous-salad-3/ (may not work)