Couscous Salad with Roasted Vegetables

• 1 medium eggplant
• 1 large green bell peppers or 1 large red bell pepper
• 2 medium tomatoes (firm, ripe)
• 1 cup couscous
• 2 cups boiling water
• 14 cup fresh parsley, chopped
• 2 tablespoons fresh dill, minced
• 2 bunches scallions, chopped
• 1 stalk medium celery, minced
• 14 cup olive oil
• 12 lemon, juice of
• 1 teaspoon turmeric
• 12 teaspoon cumin
• salt and pepper, freshly ground

1. Preheat the oven to 375 degrees.
2. Place the eggplant on a baking sheet lined with aluminum foil.
3. Bake for 35-45 minutes, or until it has "collapsed."
4. In the meantime, roast the pepper and tomatoes under a broiler, turning so that the skin on all sides becomes quite blistered.
5. Place these in a paper bag to cool.
6. Place the couscous in a n ovenproof bowl.
7. Pour the boiling water over it and cover.
8. After 15 minutes fluff with a fork.
9. When all the vegetables have cooled to room temperature, slip their skins off and chop into bite-size pieces.
10. Combine the couscous, vegetables, and all the remaining ingredients in a serving bowl and toss thoroughly to mix.
11. This salad is best served at room temperature.
12. Serves 6.
13. ---------- Recipe via Meal-Master (tm) v 8.02

eggplant, green bell peppers, tomatoes, couscous, boiling water, fresh parsley, fresh dill, bunches scallions, celery, olive oil, lemon, turmeric, cumin, salt

Taken from www.food.com/recipe/couscous-salad-with-roasted-vegetables-3718 (may not work)