Preheat your oven to 425°F (220°C).
Wash and chop the assorted vegetables into bite-sized pieces.
In a large bowl, combine the chopped veggies with olive oil, salt, black pepper, and paprika. Toss well to coat.
Spread the seasoned vegetables on a baking sheet in a single layer.
Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and caramelized.
While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan.
Once boiling, remove the saucepan from the heat and stir in the couscous. Cover and let it sit for 5 minutes.
Fluff the couscous with a fork after 5 minutes and stir in the lemon juice and chopped herbs.
Once the vegetables are done, remove them from the oven and fold them gently into the couscous mixture.
Serve warm, garnishing with additional herbs if desired.
