What's eating you?

Quick and healthy work week lunch: Couscous Veggie Scramble
Saute onions, celery, and green onions in coconut oil, sprinkle with garlic salt
Once the veggies are soft with some crunch left, add in left over couscous and enough veggie broth to dampen the couscous and fill the bottom of the pan
Saute until broth is absorbed
Top with paper thin radish, a drizzle of olive oil, and salt and pepper