Couscous Salad - cooking recipe

Ingredients

turmeric
extra virgin olive oil
9 ounces couscous, cooked
1/4 yellow bell pepper, diced
1/4 red bell pepper, diced
1 small eggplant, diced
1 zucchini, diced
2 garlic cloves, unpeeled
1 teaspoon cumin seed
salt
black pepper, freshly ground
chili powder or paprika

Preparation

In medium saucepan, boil 1 1/4 cups salted water.
Add turmeric and 1 tablespoon oil, then the couscous.
Remove from heat, cover, and allow to stand 5 minutes.
Turn the couscous out onto a flat platter and separate grains with a fork.
Heat 4 tablespoon oil in a frying pan and add the garlic and cumin seeds.
Add the diced vegetables and saute for 10 minutes, seasoning with salt and pepper.
Mix the couscous and vegetables together in a large bowl and stir well.
Sprinkle with chilli powder or paprika.