COUSCOUS SALAD

3 cups vegetable stock
1 1/2 cups couscous
1 1/2 cups canned peas
1 1/2 cups canned corn
1 cup radishes, coarsely chopped
3 Tbsp. olive oil
1 tsp. lemon zest

Bring stock to a boil. Stir in couscous. Remove from heat and cover. Set aside 15 minutes.

Combine peas and corn in a saucepan over medium high heat. Bring just to a boil. Drain and transfer to a bowl.

Stir in remaining ingredients, including couscous, until well mixed. Season with salt and pepper to taste. Cover and refrigerate until ready to serve

Servings: 8