Allow 2 cups of couscous to soak with twice the amount of water according to the instructions on the packet, and be sure to season with plenty of salt. Let the finished couscous cool down, season with pepper and chilli flakes. Add olive oil, drizzle with lime juice and let everything stand for about 2 hours (if you don`t have time, you can serve it warm, which is also very tasty).
Chop the peppers, tomatoes, sun-dried tomatoes, spring onions, and sheep`s cheese into small pieces (put about 1/4 of the sheep`s cheese aside) and place in a salad bowl. Cut the eggplant into thin slices.
Coat a pan with olive oil and a good spoonful of honey, sweat the aubergine slices in it over medium heat (drizzle with oil every now and then as they absorb a lot of oil). When the slices are nicely drawn through and a little browned, briefly sprinkle the put back sheep`s cheese over them until it melts, after which you can put the whole thing in the bowl.
Cut the zucchini into slices or cubes (with or without seeds, it doesn`t matter). Fry them very hot in olive oil for 1 - 2 minutes, then deglaze with plenty of balsamic vinegar and let simmer until they have reached the desired degree of hardness. Then put only the zucchini without the stock in the salad bowl. Mix in the couscous, done.
The whole thing can stand for 1 - 2 hours before serving (but does not have to be). Fresh herbs or any kind of garnish, e.g., with limes are desirable.
Also keeps for a good 3 days in the refrigerator as a supply (e.g. for an office lunch). Prepared with quinoa or gluten-free noodles, the result is a gluten-free recipe - for everyone else, normal noodles are also great to vary.
This recipe in the original version is intended for a large salad bowl or for at least 6 full plates just with this salad.
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