In a large pot, cook the Israeli couscous per package instructions, usually 8-10 minutes in the boiling water. Add bouillon to the water for additional flavor if you like.
Shred or chunk the cold chicken, and then heat in the microwave, placing a damp paper towel on top of it to prevent it from drying out. Also microwave the Roasted Israeli Couscous Veggies and any other leftover veggies from the week.
Slice the lemons and basil.
Once Israeli couscous is ready, taste and season as necessary with salt and pepper. Add about 4 ounces of crumbled goat cheese, and all the roasted veggies. Stir to combine.
On your plates, place a bed of baby spinach. Top with the Veggie Israeli Couscous Salad and shredded chicken. Top with basil and/or cilantro, green onions, and lemons to squeeze over the top. Add additional crumbled goat cheese if you like and serve.

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