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1
Preheat the oven to 375.
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2
Spread the tomatoes on a large rimmed baking sheet.
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3
Drizzle with 1/4 cup of the olive oil and sprinkle with the salt.
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4
Scatter the thyme sprigs over the tomatoes and roast in the oven for 1 hour, until the tomatoes are softened and beginning to brown.
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5
Discard the thyme sprigs.
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6
Transfer the tomatoes and their juices to a bowl.
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7
Preheat the broiler.
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8
Score the flesh sides of the eggplant halves in a diamond pattern about 1/2 inch deep.
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9
Season the scored halves with salt and pepper and rub with olive oil.
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10
Arrange the eggplant halves on 2 baking sheets, skin side up.
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11
Broil the eggplant about 6 inches from the heat for about 20 minutes, until their skins are charred and the halves have collapsed.
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12
Use a spatula to gently loosen the eggplants from the baking sheets.
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13
Let cool for 20 minutes.
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14
Meanwhile, heat 1 tablespoon of the olive oil in each of 2 large, deep skillets.
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15
Add 2 cups of the couscous to each skillet and cook over moderate heat, stirring constantly, until the couscous is deep golden, about 5 minutes.
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16
Add 2 cups of the water to each skillet and bring to a boil.
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17
Cook until the couscous is barely tender, about 5 minutes.
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18
Remove the skillets from the heat and cover.
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19
Let stand until all of the water has been absorbed, about 30 minutes.
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20
Transfer the couscous to 2 large bowls.
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21
Scoop the roasted eggplant flesh onto a cutting board and chop coarsely.
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22
Add the eggplant and the roasted tomatoes to the couscous along with the minced preserved lemon and the parsley; season with salt and pepper and toss gently but thoroughly.
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23
Transfer the couscous to large platters and serve.
