Preheat your oven to 400°F (200°C).
Chop a variety of vegetables, such as bell peppers, zucchini, and red onion, into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper, and spread them out 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, couscous, and crumbled feta cheese. Drizzle with a simple vinaigrette made with olive oil, lemon juice, and a touch of honey.
Gently toss the salad to combine all the ingredients, and season with additional salt and pepper to taste.

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