Vegan Moroccan couscous

Peel and cut the onion, garlic, carrot and potatoes.
Cut the courgette and aubergine.
Cut the cauliflower in half, remove the stem and cut off the florets.
It does not matter how big or how small you cut these vegetables, you can watch my video to see how I cut them.

Heat up the oil in a large pot, sauté the onion and garlic.
Add the carrots and potatoes, sauté these as well.
Then add the other vegetables, the couscous spice mix (I used a store bought one. If you want to make your own, Spice click here).)

Add the passata and enough vegetable broth to cover everything, I used 2 liters of broth.

Let it come to a boil and then turn the heat to the lowest setting and simmer for about 15 to 20 minutes or until every veggie is cooked. While the veggies are simmering, cook the couscous according to the package instructions.
I poured olive oil and boiling water over a bowl of the couscous and put a plate on top and left it there for around 5 minutes.