Cook the couscous per the directions on the package. (I do like the tri-colored couscous.) Set aside to cool.
Saute the squash, onion, beans and asparagus in a pan with a tablespoon of olive oil little bit of salt and pepper. Saute for about 10-14 min until the onions are almost translucent. Set the veggies aside to cool.
Cut the cherry tomatoes in halves.
After the veggies and couscous have cooled mix the tomatoes, sauteed veggies, couscous, lemon juice and goat cheese.
Add in some fresh cilantro if desired.
Put in air tight container and serve when chilled.