Preheat the oven to 400°F (200°C).

Wash and chop the bell peppers, zucchini, eggplant, and red onion into bite-sized pieces.

Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.

Remove from the oven and let them cool.

In a medium saucepan, bring the vegetable broth to a boil.

Stir in the couscous, cover the saucepan, and remove it from heat.

Allow the couscous to steam for about 5 minutes.

Fluff the couscous with a fork to separate the grains.

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, chopped parsley, salt, and pepper to create the dressing.

In a large mixing bowl, combine the roasted vegetables, cooked couscous, and dressing.

Toss everything gently until the vegetables and couscous are evenly coated with the dressing.

Taste and adjust the seasoning if needed.

Let the salad sit for a few minutes to allow the flavors to meld together.

Serve and enjoy!