# Peel the eggplant
s totally, and rest them in salty water for half an hour. Dice them.
# Put vegetable oil into the pot and make it hot. Then add diced onion
# When the onion
turns to transparent, add diced red pepper
s and eggplant
s in it. Roast until the eggplant
pieces become smaller.
# Add cold broth, salt and black pepper
in it. Cook until it starts to boil.
# Then add couscous in it, cover the lid of the pot. 5 minutes later, stir it. Cook it for about 3 5 minutes.
# Pour 1/3 cup of cold water all over, just before removing it from the stove, stir it.
# Serve it hot.