Grate the cucumber finely and squash them. Mix well yogurt, parsley, cucumber and a crushed garlic clove. Season with salt and pepper and refrigerate.
Cut peppers into half, remove seeds and white membranes. Cover the peppers with oil.
Chop finely the eggplant and chili. Sauté aubergine cubes in 1 tbsp. oil, add chili and 1 crushed garlic clove. Douse with soup, stir in couscous and bring to a boil. Let soak according to package instructions. Season with salt and pepper.
Fill couscous into the pepper halves and sprinkle with Parmesan cheese.
As long grill until they are soft.
Serve with cucumber sauce.