1 1/2 Zucchini
1 Olive Oil
1/2 Ground Cumin
1 Boiling Water
2/3 Couscous


Cut zucchini into 1/4-inch dice.
In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes.
Add water and bring to a boil.
Stir in couscous and remove skillet from heat.
Let mixture stand, covered, for 5 minutes.
Fluff couscous with a fork.
Cover for 5 minutes.