Rainbow Vegetable Couscous Salad

• 1 cup chicken broth
• 1 cup toasted pine nut couscous mix
• 2 1/2 cups Asian-inspired stir-fry blend
• 2 1/2 cups sesame garlic stir-fry vegetables and sauce
• Juice of 1 lemon
• Salt and pepper to taste

1. In a small pot with a lid, bring the chicken broth to a rolling boil. Remove from heat, stir in the dry couscous, cover, and let sit for 5 minutes.
2. While the couscous cooks, microwave the frozen vegetables according to package directions.
3. Once everything is cooked, combine the couscous and vegetables in a medium bowl. Add the sauce and mix well.
4. Stir in the lemon juice and season with salt and pepper to taste.

Enjoy!