Couscous Salad with Roasted Vegetables

1 medium eggplant
1 large green or red bell pepper
2 medium firm, ripe tomatoes
1 cup couscous
2 cups boiling water
1/4 cup chopped fresh parsley
2 Tbs. minced fresh dill
2 bunches scallions, chopped
1 medium stalk celery, minced
1/4 cup olive oil
Juice of 1/2 lemon
1 tsp. turmeric
1/2 tsp. 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.