Put sorghum in a pot, add 1 1/2 cups water and bring to a boil. Reduce heat and simmer for 30 to 40 minutes or until tender. Strain and cool.
Boil a 1/2 cup water and stir it into the couscous. Cover with plastic wrap and let stand for 10 minutes to absorb the liquid. Fluff with a fork and cool.
- Combine the sorghum, couscous, walnuts, radish, spinach and feta. Toss with some of the dressing, season and serve.
- Combine Dijon, honey and vinegar and slowly whisk in olive oil to emulsify.