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FILL a medium-sized pan with water and salt, or use a stock cube instead of salt. COOK the couscous for about 10 minutes. DRAIN it and drizzle with olive oil to prevent it from sticking too much and let it cool off a bit.
Meanwhile DIVIDE the eggplant into strips, you can use a knife or kitchen cutting machine to do this. HEAT a grill pan on high heat, drizzle the eggplant slices with some olive oil and grill them shortly on both sides.
GRILL them until a grilling pattern is visible, the exact time depends on the thickness of the slices. SEASON the grilled eggplant slices immediately with pepper and salt.
PEEL and finely chop the red onion. Coarsely CHOP the walnuts and parsley. PEEL and finely grate the ginger root.
TAP on the halved pomegranates to release the seeds. COMBINE with walnuts, ginger, parsley, red onion and pearl couscous.
DIVIDE the grilled eggplant slices into pieces and add them to the salad. SEASON with pepper and salt, enjoy!