Greek yogurt, tomato broccoli couscous

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!

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