Preheat the oven to 425 degrees F. Line a large baking sheet with a wire rack. Arrange the slices of eggplant on the wire rack. Season with salt and let sit for 15 minutes. Blot each eggplant and gently press down to release any excess liquid. Roast eggplant for 20 minutes. Flip and then roast for an additional 10 minutes until golden and crispy.

Once the eggplant is slightly cooled, cut into smaller pieces.

Add olive oil to a small pot. Heat the oil over medium/low. Add couscous, mix to evenly coat, and toast for two minutes stirring constantly.

Add water to couscous. Bring to a simmer over medium/high heat for 10-12 minutes until tender. Drain through a fine mesh strainer. I find that cooking the couscous separate keeps the soup the consistency I like and keeps the couscous from getting mushy.

To make the soup base, add oil to a large Dutch oven. Heat over medium. Add onions and saute until translucent, 5 minutes. Add garlic, dry seasonings, and cook an additional 2 minutes.

Pour in the tomatoes, vegetable stock, and the roasted eggplant. Bring to a simmer over medium heat. Simmer for 20 minutes.

Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.

Add the couscous to the pot and stir to combine. Add more salt and pepper if needed.

Store in the refrigerator in a sealed container for up to a week or in the freezer for up to one month.