Instructions: 1. Heat olive oil in a shallow, heavy bottomed skillet. Add the red onion and celery; saute briefly. Add garlic, corn and pepper; cook an additional 2 minutes. Add the rice, lentils, and couscous.

2. Add the broth one cup at a time, waiting until each cup has been absorbed before adding the next. Stir constantly with a flat-tipped wooden spoon, scraping up the bottom of the skillet. After the last cup of broth has been added, toss in the green onion and cheese. Cook until most of the liquid has been absorbed. Add the parsley and adjust seasoning.

3. Toss in the greens and cook just enough to wilt. Divide into 6 bowls, and top with a spoonful of golden tomato salsa. Garnish each bowl with a sprig of cilantro.

To make Salsa: Combine all ingredients and mix well.

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