If using fresh peas, remove them from their pods.  If using whole cabbage, thinly slice it.  Thinly slice the bell pepper.  Peel the carrot, cut it in half, and slice it into half-rounds.  Do the same to the onion.  Coarsely chop your zucchini, leaving the skin on.  Chop the tomatoes (no need to peel).  If using frozen peas, give them a quick hot water bath and drain them.  Finely chop a really good handful of flat-leaf parsley.

Dump the couscous in a heat-proof bowl.  Pour the hot broth (use vegetable broth to keep it vegetarian).  You'll want to have at least 1/2 an inch of liquid on top of the couscous, but no more than 1 inch. Cover the bowl with plastic wrap and leave it be.

Pour about 1 Tbsp high-heat cooking oil in a stir-fry pan.  Let the pan get hot.  Stir-fry your carrots for 2 minutes.  Add the bell pepper strips and cook for 1 more minute.  Add the zucchini and onion.  Stir fry fro 2 more minutes.  Keep those veggies moving!  Add the cabbage and peas.  Cook for 2 more minutes.  Add the curry powder and garam masala, as much or as little as you want.  You could also add a hint of ginger and ground cumin if you like.  The spices really come to life when you cook them for 30 seconds.  

Add the tomatoes, pour in 2/3 c vegetable broth, and season with salt and lots of black pepper.  Simmer about 3-5 minutes or a bit longer.  Just keep tasting.  Keep a good bite to the vegetables, though.  

Stir the couscous until it's fluffy and add some oil or butter, about 1/2 T.  Add the lemon juice and parsley, and give everything a good stir.

Transfer the couscous to a serving plate and top with the vegetables.  Pour the fragrant cooking liquid all over.  Serve and enjoy!