Confetti Couscous

1 TBS olive oil
1 garlic clove, split
1 small red or green pepper, finely diced
3 green onions, sliced
1 large carrot, finely diced
1 1/4 cup fat free chicken broth (I make and freeze my own chicken stock)
1 cup couscous
1 TBS rice vinegar
2 TBS minced fresh mint
Salt and pepper to taste

Heat oil with garlic in large non-stick skillet. When hot, discard garlic and add bell pepper, onion, and carrot. Cook, stirring often until the onion begins to brown on the edges - about five minutes. Put couscous in the skillet and add the broth and vinegar. Remove from heat, cover tightly, and let stand 10 minutes. Add mint, salt, and pepper. Fluff with fork and serve.