Cut the peppers and eggplant into cubes and fry them with the garlic until golden. Salt each steak and place on a sheet of ham. Curl and drop a roll with a toothpick to not open. Fry them in a little olive oil with a sprig of rosemary and a little sage, pour with white wine and let it evaporate. Put 1 cup water to boil with a little salt and a spoon of olive oil. Then pour over cous-Kusa with it, cover with a lid and leave to swell as mesh from time to time (about 10 minutes). Add the butter and rub your hands so as to separate the grains if you are stuck. Put the cous-in Kusa plate for serving, arrange from above vegetables and chicken roulades you remove the stick before serving. * In the recipe uses real couscous, not that which is popular in Bulgaria - paste balls. If you use Bulgarian - Prepare according to package directions, or as you are used to prepare it.