First, make the couscous. In a 1 ½ quart saucepan, bring the couscous and chicken broth to a boil. Once boiling, turn down heat to a simmer, cover, and cook for 10-15 minutes, or until broth has been absorbed and couscous is soft. Remove from heat and set aside.

Next, make the farro. Following the same process as above, place ½ cup farro and 1 cup chicken broth into a 1 ½ quart saucepan over high heat. Bring to a boil. Turn down heat and let simmer for about 10 minutes, or until broth is absorbed and farro is soft. Remove from heat and set aside.

Combine couscous and farro in a large mixing bowl.

To cook the broccoli rabe, heat 2 tablespoons olive oil in a sauté pan over medium-high heat. Once heated, add minced garlic and sauté for 1-2 minutes, just until garlic becomes fragrant. Add broccoli rabe to pan and sauté until rabe is cooked.

Combine cousous, farro and broccoli rabe in the large mixing bowl. Add all other ingredients (queso fresco through olive oil) and toss to combine. Refrigerate until ready to serve.