Couscous of Curried Chick Peas and Vegetables

1 cup couscous
1 cup water
dash salt
splash of olive oil

1 leek, washed and diced
1 red pepper, diced
1 jalapeno pepper, minced
1 Tbsp olive oil
1 Tbsp butter
1 can chick peas, drained
2 cups cauliflower, cut to bite-sized pieces
3 cloves garlic, minced
2 tsp favorite masala or curry powder

palmful of cilantro or parsley leaves, minced
4 Tbsp Greek Yogurt or sour cream

In a small pot, bring water, oil and salt to a boil. Add the couscous, stir, remove from heat and cover.

Meanwhile, toss leek and peppers into a non-stick skillet with olive oil and butter and sauté for about 8-10 minutes. Add next 4 ingredients and sauté until cauliflower is just beginning to soften, about another 5 minutes.

Fluff couscous and fold into the veggies. Top with cilantro and yogurt. Serve fresh lemon on the side.