Start by washing and preparing the vegetables. Chop the onion and cook in a pan with a little olive oil, a pinch of salt and Ras el hanout to taste. Chop or slice the mushrooms and add them to the onion when it is soft. Add the tomato cubes and leaved to reduct a little. Cut the aubergine, peppers and courgette into cubes and/or other shapes, but of the same size, and add to the pan. Check the flavour and texture of the vegetables added last and adjust the seasoning and cooking time if necessary.
To cook the coucous, place the amount desired in a dish or on a tray, spread out as evenly as possible, about one finger deep. Add a little water (enough to cover the bottom of the receptacle with the coucous), add salt, a little olive oil, some spices, a stock cube or fresh herbs, to give some flavour. When it is boiling, pour it evenly over the couscous (it does not all have to be covered, only the bottom), cover with cling film and leave for about 5 minutes. Remove the cling film and stire with a fork to loosen the particles.
Cook the sausages with a knob of butter and serve seaprately or add to the vegetables.