Preheat your oven to 400°F (200°C).
Chop the vegetables (bell peppers, zucchini, and onions) into bite-sized pieces and toss them with olive oil, salt, and pepper on a baking sheet. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.
While the vegetables are roasting, prepare the couscous according to the package instructions. Fluff the cooked couscous with a fork and let it cool slightly.
In a large bowl, combine the roasted vegetables and the cooked couscous. Drizzle the lemon-based dressing over the salad and toss gently to coat everything evenly.
Garnish the Couscous Salad with Roasted Vegetables with fresh herbs, such as parsley or mint, if desired.
Serve the salad chilled or at room temperature, and enjoy the vibrant and flavorful combination of couscous and roasted vegetables.

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