Preheat the oven to 200-220C, and line 2 x oven trays with tin foil lightly greased with olive oil
Take a large bowl (you will need this) and combine all the vegetables together. Using salad spoons or large serving spoons, gently mix together.
Add the olive oil, herbs, salt, crushed garlic, pepper, chilli and mix again, ensuring that everything is evenly coated.
Drizzle over the balsamic vinegar and season well.
Take out the hot oven trays, and divide the vegetables evenly between the two. The reason for 2 x trays is that I find that the vegetables roast much better when evenly spread out, otherwise the tend to get a little soggy.
Roast for about 20 mins, the remove from oven, and turn the vegetables over. Return to the oven for another 15-20 mins until cooked. Do keep an eye on them though and check towards the end. I like my vegetables (unlike to steak) to be crispy and caramelised – it is your choice entirely.
Once cooked to your liking, remove from oven and mix into the couscous you made earlier. Once evenly mixed, you can add some fresh lemon juice, drizzle a little more olive oil and scatter some fresh parsley.
Notes
So that the contents of both oven trays are evenly cooked, I tend to rotate the trays half way. The top of an oven is always hotter!