Wonderful couscous salad, loaded with veggies. This salad is great for lunch, light supper, or side.
In a small saucepan, combine the water, turmeric, coriander, cumin and 2 ml (1 teaspoon) of salt. Bring to a boil.
Meanwhile, place the couscous in a large bowl. Once the spice mixture has boiled, pour it over the couscous, then mix together with a fork. Cover the bowl with plastic wrap and let stand 15 minutes, or until all liquid is absorbed.
Use your hands break up and fluff the couscous, breaking up any clumps. Zest and juice the lemons and add both to the couscous. Drizzle in the olive oil, then use a fork to mix well.
Add the zucchini skin, bell peppers, onion, currants and parsley, then mix well. Season with salt. Cover and refrigerate several hours to allow the flavors to blend. Let come to room temperature for servings.
Note: The salad can be prepared several days in advance.