1. Bring 350 ml water, cardamom, cinnamon and a little salt to a boil. Place couscous in a preheated bowl and mix with water. Cover and let soak for 5-7 minutes.
2. Peel carrots, slice and cook in saltwater for about 6-8 minutes.  Drain, rinse with cold water and drain thoroughly. Clean zucchini and quarter lengthwise. Then cut into approx. 6 cm long pieces. Peel onions and dice coarsely.
3. Clean eggplant and dice coarsely. Heat 3 tbsp. olive oil in a coated pan, sear eggplant at high heat. Peel garlic and press into pan with garlic press. Season with salt and pepper. Remove eggplant from pan. Heat remaining olive oil in the pan. Add carrots and onions and fry for approx. 5 minutes. Add zucchini and fry for a further 2-3 minutes. Finally, add prunes and heat. Season with salt and pepper.
4. Mix couscous into the vegetables, add eggplant as well. Let rest for a few minutes. Rinse off peppermint, shake dry and chop leaves coarsely. Mix peppermint into couscous and season to taste with lime peel and juice as well as salt and pepper.

Tip: If desired, serve with a dollop of ice cold yoghurt.