Prepare the couscous. Pour it in a bowl and pour the boiling broth. Stir with a fork until fully absorbed. Cover the bowl with a plate.

Prepare the eggplant. In principle, you can remove the skin if you don't like the tartness of the eggplant. In the Caucasus, the skin is not removed.

Cut into small cubes and put in a pan in hot oil.

While the eggplant are roasted, will make a fragrant dressing. In a salad bowl with finely cut cilantro, add crushed garlic, salt, pepper and vinegar. Mash with the pestle until the moisture from the greens. *About vinegar. Add as you like. Not everyone likes when vinegar is brightly audible, so be guided by your taste. If you want the salad "sounded" in the East, take balsamic vinegar, "-one" - the usual.

Fry the eggplant until it will turn brown.

As soon as roasted eggplant, immediately spread them with the remaining oil in a frying pan in a salad bowl for the dressing. Mix thoroughly , taste and add what you are missing for your perfect taste of sound. Usually not enough salt.

Add to the eggplant couscous and enjoy. Bon appetit to you and your family! * The dish can be used as completely independent, or as a garnish to the meat. ** Couscous should not be too much, the basis here is - eggplant.