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. Then combine it in a large bowl with the roasted red peppers, arugula, grape tomatoes, basil, crumbled goat cheese and pine nuts. Toss it together well. 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!