1. To prepare peach vinaigrette, place first 5 ingredients in a blender and puree. Add the olive oil in a thin stream and blend. Set aside.
2. To prepare the salad, combine the kale, oil, and lemon juice. Massage the oil and lemon juice into the greens until they become tender and deeper in color. Add couscous and toss well. Place mixture on a plate, drizzle with vinaigrette and crumble with goat cheese.