# Peel the
eggplants 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 in it.
# When the
onion turns to transparent, add diced red
peppers and
eggplants 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.
