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Preparation

1. Chop celery, onion and parsley. Quarter and slice zucchini.
2. In a sauce pan, combine the water and 1 tablespoon of the oil and bring to a boil. Stir in couscous and cover. Remove from heat; let stand 5 minutes.
3. Combine lemon juice with zest, cayenne pepper and cumin.
4. In a large skillet, heat remaining 1 tablespoon of canola oil over medium heat and sauté celery, onion and zucchini until softened.
5. Transfer into a large serving dish and mix together the cooked couscous, the vegetables, cranberries, parsley, lemon juice and seasonings. Fluff with fork before serving. Serve hot.