Cut the onion into big pieces and let it fry in olive oil (about 1 tablespoon) in a large soup pot. Meanwhile cut all the vegetables. Cut everything into big pieces. Add the garlic cloves as whole, or if they are big you can cut them in half and add it to the onions. Stir well and add the spices. This is all about freestyling, be generous and use as much as you want and make it as spicy as you wish. This is all to your taste. Stir well and let the spices open up.
Add all the vegetables to the pot and give it a good stir. Leave it for a little bit to give the spices some time to infuse with the veggies. Meanwhile you can make the vegetable broth.
Pour the vegetable broth on the vegetables and give it a stir. Cover the pot with a lid and let it cook for about 30 minutes. Check in the meantime if the vegetables are getting soft. Don't cook them too soft, cause they will fall apart. They need to be solid but cooked, so you keep the bite but cook it well enough that it will melt on your tongue. Taste the broth to see if it's your level of spiciness and add spices if needed.
Cook the couscous. We always use 1 cup of boiled water for 1 cup of couscous. Just add the couscous to a bowl and pour the water. Cover with a towel and leave it for a few minutes to absorb the water. Once ready separate the couscous with a fork. If desired you could add a drop op olive oil.
Serve the couscous with the vegetable soup on top. Add chickpeas, fresh herbs and if you wish you could add dried fruits, nuts or pomegranate to add some sweetness to it. Enjoy!