This is couscous as a warm grain bowl, built around that curry-spiced mix on your shelf. The seasoning is already there; you just need broth and something to roast alongside to make it a complete dinner.

Serves 2. 25 minutes, 10 at the stove.

About 630 calories a serving, 60 g protein, 46 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a medium pan over medium-high heat. Toss in 8 ounces of cherry tomatoes or diced bell pepper and cook until blistered or softened, about 8 minutes, stirring occasionally. Season with salt and pepper.8 min
2. While the vegetables cook, bring 1.5 cups of broth to a boil in a separate small pot. Stir in the contents of the couscous box, remove from heat, and cover for 5 minutes until the liquid is absorbed and the couscous is tender.5 min
3. Fluff the couscous with a fork and transfer to bowls. Top with the roasted vegetables and drizzle with any pan juices. Taste and adjust seasoning with salt and pepper as needed.

Note Swap the vegetables for whatever is in your crisper: zucchini, squash, or even frozen broccoli work. Leftovers keep for three days in the fridge and can be eaten cold or reheated gently with a splash of water. Serve with yogurt on the side if you have it, or a simple green salad.