Place the couscous in a bowl, cover with 400 ml boiling water and steep for around 10 min.
Heat the oil in a pan and fry the aubergine and the courgette, stirring occasionally. Stir in the tomatoes and the coriander and season with salt and ground black pepper.
Fluff up the couscous with a fork, fold in the fried vegetables and season with lime juice, a pinch of cardamom, curry, a pinch of cumin, salt and ground black pepper.
Arrange the salad in bowl and serve garnished with coriander.