I wanted savory, but had a creeping craving for sweet and tangy. This was the perfect remedy.
Couscous: boil water + splash of olive oil, take pot off heat, add equal amount couscous, stir/fluff up in 5 minutes.
Vegetables: sautee’ garlic in olive oil, then add all/any of the following: green onion – broccoli – mushroom – shredded carrots – celery – cumin – paprika – oregano – salt – pepper. I was probably cooking this mix on mid-high heat for ~10 minutes. Add olive oil if necessary.
Add couscous and vegetables together in a bowl!
Fall-apart roasted tomatoes: preheat oven to 450 degrees, slice whole tomatoes, drizzle with olive oil and stick in oven for ~5 minutes
The magic: Serve couscous in a flat bowl, with a couple tomato slices, drizzle with balsamic vinegar, dollop Greek yogurt.
The roasted tomatoes are phenomenal with Greek yogurt – discovery of the century!