combine spices down to stock in small bowl. Bring stock to a boil and keep hot. saute in mustard oil the spices, ginger, garlic and turmeric, Stir until fragrant about 30 seconds. Add couscous and stir to coat evenly. add hot stock and cover pan with lid. Remove from heat. Saute zucchini in oil for 5 minutes. Add to couscous and serve.
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