Vegetable couscous

A few days ago, I returned home from work late and wanted to make something fast, but I didn't want to fry a steak again. So I opted for couscous. In a tablespoon of olive oil, add half a teaspoon of yellow curry powder, and set it over low flame in a pot. As the curry started smelling nice, add a finely chopped shallot and a leek, and soften them in the oil. Then add a tomato chopped in half-inch cubes, two cups of vegetable broth, and salt. As soon as it comes to a boil, turn off the heat, add the couscous and stir. Cover it and wait until all the liquid is absorbed. The curry colored it a nice yellow, and the vegetables add bits of color, here's how it looks.
Then I had an artistic inspiration, and added a bit of carrot.