Israeli couscous, lentil and vegetable salad

It is raining, I lit a fire in the woodstove, and prepared a salad which would also be a great complement for potluck BBQ or a summer picnic. For the time being, it is a lunch salad eaten indoors. Oh well. It could be made with quinoa, wheat berries, Israeli couscous or in my case harvest grains, a great Israeli couscous mix from Trader Joes.
The has 3 parts: the precooked grains and lentils, the fresh vegetables and a fresh, light, lemony vinaigrette. It would be good to mix all three shortly before serving.  Goat cheese or feta would also work well as well as some toasted pine nuts.

Grains:

• 1/2 cup harvest grains or Israeli couscous
• 1/2 ts butter
• 1/2 cup + 3 TB chicken broth (or water or vegetable broth)
• pinch of salt.

Melt butter in pot, add the harvest grains or israeli couscous, the broth, and bring to a boil. Reduce the heat to a light simmer, cover with a lid and let simmer for about 10 min. Uncover, and let simmer until the liquid is mostly evaporated. Set aside and let cool.
Vegetables:

• 1/4 of a seedless English cucumber, peeled and diced
• ca 1 cup of diced celery
• 2-3 mini red or orange bell pepper
• 1/2 carrot, peeled and diced
• ca 10 grape tomatoes, sliced
• 1/2 cup cooked lentils

Prepare all the vegetables, and mix together.
Vinaigrette:

• juice of 1 lemon
• 1 TB extra virgin olive oil
• salt, pepper
• 1/2 ts honey
• 1/2 ts mustard
• oregano and dried mint

Whisk together and mix well.
Combine all 3 parts, and serve. Makes 4 medium sized portions.