Preheat the oven to 375ºF / 190ºC / Gas Mark 5 and place a non stick baking sheet into the oven.
Toss the vegetables, garlic, and rosemary in 2 tablespoons of oil and season with salt and pepper.
Spoon onto the hot baking sheet and roast for 30-35 minutes, or until golden and caramelized.
Meanwhile, toss the couscous with the remaining oil in a large bowl. Pour over the boiling
water, cover, and set aside for 15-20 minutes until the water is fully absorbed. Fluff the grains
with a fork.
Spoon the couscous onto a serving plate and top with the roasted vegetables. Scatter over the
parsley and serve immediately.