Heat 2 tablespoons extra virgin olive oil in a large skillet. Add 1 medium onion and 1 large carrot (chopped) and sauté on medium heat for 4 minutes.Add 2 cloves garlic (grated) and 1 teaspoon cumin and sauté one more minute or until fragrant.In the meantime, cut ½ medium eggplant into small dice and add it to the pan. Add 3 tablespoons water and sauté on medium heat for 5 minutes, stirring occasionally.
Chop 1 zucchini, 2 ripe tomatoes, and ½ bell pepper into small dice and add them to the pan.Add ¾ cup frozen peas, then season with 1 teaspoon oregano, 1 teaspoon salt, and ⅛ teaspoon black pepper, and cook for 10 minutes, stirring occasionally.
While the veggies cook, prepare the couscous.Add 1 cup couscous, ½ teaspoon salt, and optionally ⅛ teaspoon turmeric to a large mixing bowl.Add 1 cup boiling water, stir, then cover with a plate and set aside for 5 minutes.When the water has been fully absorbed, fluff up the couscous with a fork, scraping it with the tips of the fork until all lumps are gone and the couscous is soft and fluffy.
When the veggies are cooked, add them to the bowl with couscous. Add 4 tablespoons parsley and ½ squeezed lemon, and toss well.Taste and adjust for salt before serving.