3 medium whole tomatoes
1/2 ear sweetcorn, husked
1/2 medium red onion, cut into 1.5cm slices
olive oil spray
garlic powder, to taste
salt and cayenne pepper, to taste
1 cup water
pinch of salt
3/4 cup dried couscous
3 tbsp fresh-squeezed lime juice
2 tbsp chopped coriander
2 tsp extra virgin olive oil
1 large clove garlic, finely chopped

At home
1 Preheat grill to medium. Lightly spray tomatoes, corn and onion slices with olive oil, then sprinkle with garlic powder, salt, and cayenne. Place vegies on grill. Cook tomatoes for about 2 to 3 minutes per side until tender but not mushy. Cook onion for 5 minutes per side until tender, and corn for about 15 to 20 minutes, rotating every 5 minutes until tender. (Vegetables should all have some browned spots.) Remove from grill and let cool for 10 minutes.

2 Meanwhile, in a small saucepan, combine water and salt. Place over high heat until boiling. Add couscous, cover, and turn off heat. Let sit for 5 minutes.

3 Peel tomatoes and discard skins. Chop tomatoes and onions. Cut corn kernels from ear.

4 Transfer couscous to a medium bowl. Stir with vegies, lime juice, coriander, olive oil, and garlic. Season with additional salt and cayenne if desired.

At work
Serve.

Tip
If you don't have olive oil spray, spoon about 1/2 tsp extra virgin olive oil into a small bowl and brush it sparingly over vegies before seasoning.

Per serve: 1538kJ, 7g fat (1g saturated), 101mg sodium, 67g carbohydrates, 6g fibre, 12g protein