Broiled Tilapia and Eggplant with Moroccan Pesto

Name: Broiled Tilapia and Eggplant with Moroccan Pesto
Ingredients: Kosher salt; 1/2 cup whole-wheat couscous; 1 clove garlic, smashed; 1 cup packed fresh cilantro, plus more for topping; 1/4 cup extra-virgin olive oil; Finely grated zest of 1/2 lemon, plus wedges for serving; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 2 Japanese eggplants (about 8 ounces each), halved lengthwise; Freshly ground pepper; 4 tilapia fillets (6 to 8 ounces each); 1/4 cup nonfat Greek yogurt