Couscous with Squash, Zucchini, and Tomato

I threw this together last summer in effort to find new ways to use the abundance of squash and zucchini I was getting from my garden. I'm so impatient to have that garden goodness once again, but since I don't yet, I made do with the pitiful selections of Wal-mart. Darn you, Wal-mart. You could go in another flavor direction with this and make it more Italian, which I'll probably try sometime, but this is what I've tried so far:

Ingredients:

• 2 tbsp olive oil
• 1 onion, cut into thin slices
• 2 yellow squash, cut into half moons (actually, after making it this time, I think I'd prefer them to be cut in half again in smaller pieces)
• 2 zucchini, cut same as squash
• 3 large tomatoes, cut into thin slices or diced
• 4-5 garlic cloves, chopped (when do I not use garlic?)
• 1/2 tbsp Greek seasoning, plus more for latter
• 1 1/2 tsp paprika
• 1 1/2 tsp turmeric
• 1/2 tbsp cumin
• 1/2 - 1 tsp ground red pepper
• salt and pepper 
• package of couscous 

Heat the oil in a large skillet over medium-high heat. Add the onions, season with a little salt, and pepper and cook for several minutes until soft and maybe even starting to brown. 

Then add the squash, zucchini, and garlic. Throw in the spices, along with some more salt and pepper, and mix together well. The vegetables will turn a lovely color. Cook all this together until the squash and zucchini are tender. This will probably take at least 10 minutes, or more, depending on how big you cut the vegetables. In the meantime, prepare the couscous according to package directions.

When vegetables are tender, lower the heat some and add the tomatoes. Try to keep as much of the juice from the tomatoes as possible. Season with a little more salt. Let this simmer together for a couple minutes.

Taste to see if you would like more spices, salt, etc. I added some fresh, chopped Greek oregano since I'm growing some, but if don't have any, no big deal. Growing your own herbs, by the way, is fabulous. They are always fresh and waiting for you and so much cheaper than the store! There's no turning back for me now. 

To serve, make a little bed of couscous and top with the vegetables. I always sprinkle on some more Greek seasoning over the top. 

If you think of any other spice that you like that would be good - particularly Moroccan style spices - go for it.  And let me know what you did!