Wild rice and Israeli couscous salad

This is a concoction that will get you will points with the 'rents, or, if it's too late for that, an invitation to come back to the family reunion next year (in spite of what you said while in your cups this time around).

There will be no recipe, only a list of ingredients. Why, picnic breath, you ask? 'Cause I measured only the rice and couscous and nothing else. When you make your dressing, keep tasting it. When it tastes right to you, it IS right. Add more or less of the ancillary (aka canned) ingredients. It won't matter except to you and those you are feeding. Knock yourself out.

One last word: this batch, which I catered for a dinner for 20, got me re-engaged the same night for a picnic for over 30 two weeks later. So no sneezing at this. I sneezed all the way to the bank.

Wild rice and Israeli couscous salad
3 cups chicken broth
a 4 oz box of wild rice (don't get that wild and long grain rice mix - just don't do it)
1 cup Israeli couscous
scallions, chopped
garlic, chopped
hearts of palm
bamboo shoots
water chestnuts
small jar of marinated artichoke hearts, chopped
some of the liquid from the artichokes
salt and pepper to taste

Bring the broth to a boil. Add wild rice and simmer 50-55 min. Drain, reserving liquid. Cook the couscous in the same liquid for 10 min., drain and rinse with cool water to stop cooking.

Add the other ingredients more or less to your taste.

Here's my approximate dressing:
olive oil
lemon zest
rice wine vinegar
sesame oil
garlic
red pepper flakes
SunnyD
fish sauce
salt and pepper

Put these together and taste, taste, taste until you like it. Pour it over the salad when it's time to serve.