Preparation

• Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables perfectly.
• In a large bowl, combine the diced zucchini, red and yellow bell peppers, diced red onion, and halved cherry tomatoes.
• Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, dried oregano, dried thyme, salt, and pepper. Toss everything well to coat the vegetables evenly with oil and seasoning.
• Spread the seasoned vegetables in a single layer on a baking sheet. Roast them in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
• While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Stir in the couscous, cover the pan, remove it from heat, and let it sit for 5 minutes to absorb the liquid. Then fluff the couscous with a fork.
• Gently fold the roasted vegetables into the fluffy couscous, mixing well to combine all the flavors.
• Garnish the couscous with freshly chopped parsley and serve with lemon wedges on the side for an added burst of freshness.