Bring your broth/water and butter to a boil over medium/high heat. Once it is boiling, add your couscous, stir it and put a lid on it Turn the heat to low and let sit for 10 minutes until all liquid is absorbed. You can add your goat cheese when it’s still hot for a creamier version (my fav) or wait till it cools for a more couscous salad like texture.
Pound the chicken out until it’s super thin. You can do this by placing each breast in a large ziplock bag or between saran wrap and banging on it with a pot. You can also use a meat mallet.
Sprinkle your eggplant and chicken with garlic salt and onion salt. On a oiled grill pan (or in a skillet) over medium high heat, add both the eggplant and chicken and let cook 3-5 minutes on each side. Right before you’re about to take it off the pan, drizzle a little baslamic vinegar over the top and let that absorb in.
When you plate it up, drizzle a little more balsamic over the top of the eggplant and chicken.
