Peel, deseed, and chop all vegies (the smaller it's chopped the quicker it will cook... I chopped mine into fingerprint sized pieces) straight into slow cooker.

Add stock powder and water and cover to cook on high until all vegies are easily mashable.

Add the Cous cous. Stir it through and put lid back on to sit to cool a little.

Then blitz in food processor (I used nutribullet) to desired consistency.

Then into serving sizes to freeze what won't be used within a day or two.