Couscous Veggie Bowl

Dice the pepper and carrot, finely chop the garlic and cut the green onion into rings.

• 1 Bell pepper, red (~ 5.1 oz)
• 1 Carrot (~ 3.4 oz)
• 1 Garlic clove (~ 0.1 oz)
• 2 Green onions (~ 2.5 oz)

Heat the olive oil in a non-stick frying pan over medium heat. Fry the broccoli, pepper, carrots, and garlic for approx. 7 minutes.

• 2 tsp Olive oil
• 5.3 oz Broccoli, frozen

Add the peas and curry powder.

• ½ cup Green peas, frozen
• 1 Tbsp Curry powder

Add the vegetable broth and let simmer until the vegetables are cooked. Season with salt and pepper.

• 1 cup Vegetable broth
• Salt
• Black pepper

Add the couscous to the pan, stir and turn off the heat. Leave for approx. 8-10 minutes until it has absorbed all of the liquid.

• 1⁄3 cup Couscous

Coarsely chop the mint and mix with the yogurt, olive oil, salt, and pepper.

• 8 leaves of Mint, fresh (~ 0.2 oz)
• 2⁄3 cup Low fat yogurt
• 1 tsp Olive oil
• Salt
• Black pepper

When the couscous is done, fluff up with a fork. Serve the yogurt and top with the green onion.

Enjoy your meal!