Couscous Salad with Roasted Vegetables

1 medium eggplant
1 large green or red bell pepper
2 medium firm, ripe tomatoes
1 cup whole wheat couscous
2 cups boiling water
1/4 cup chopped fresh parsley
2 tablespoons minced fresh dill
2 bunches scallions, chopped
1 medium stalk celery, minced
1/4 cup olive oil
juice of 1/2 lemon
1 teaspoon turmeric
1/2 teaspoon cumin
salt and freshly ground pepper to taste

Preheat the oven to 375 degrees.

Place the eggplant on a baking sheet lined with aluminum foil. Bake for 35-45 minutes, or until it has "collapsed." In the meantime, roast the pepper and tomatoes under a broiler, turning so that the skin on all sides becomes quite blistered. Place these in a paper bag to cool.

Place the couscous in an ovenproof bowl. Pour the boiling water over it and cover. After 15 minutes, fluff with a fork.

When all the vegetables have cooled to room temperature, slip their skins off and chop into bite-size pieces.

Combine the couscous, vegetables, and all the remaining ingredients in a serving bowl and toss thoroughly to mix. This salad
is best served at room temperature.

Serves 6.