Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

In a mixing bowl, combine chopped zucchini, bell peppers, red onion, cherry tomatoes, and minced garlic. Drizzle with olive oil, sprinkle with salt and pepper, and toss until well-coated.

Spread the vegetable mixture on the prepared baking sheet and roast for 20-25 minutes until tender and caramelized.

While the vegetables roast, bring 1 cup of vegetable broth to a boil. Add the couscous and cover, removing from heat. Let it sit for 5 minutes, then fluff with a fork.

Combine the roasted vegetables, fluffy couscous, chopped parsley, and lemon juice in a large bowl. Mix gently with a spatula.

Transfer the dish to a serving dish and garnish with extra parsley or a drizzle of olive oil.