Vegetarian Vlf Couscous

Yield:	1 Servings
Categories:

1	lb	Couscous
16	fl	Oz cold water
2		Eggplants, one chunked and one sliced
		Salt
2		Cloves garlic - crushed
3		Zucchini - sliced (you can improvise with any squash)
1	lg	Carrot sliced or chunked
2	lg	Ripe tomatoes chopped
2		Sticks celery chopped
1	lb	Canned chickpeas (these can be skipped or reduced if you want to keep it very low fat)
2	c	Diluted bouillon
2	pt	Boiling water
1	ts	Turmeric
1/2	ts	Cayenne
1/2	ts	Black pepper
1/2	ts	Fenugreek
1 1/2	ts	Cumin (or more to taste)
2		Bouillon cubes