1. 1. Preheat the oven to 400°F (200°C).

2. 2. Toss chopped vegetables (such as bell peppers, zucchini, and cherry tomatoes) with olive oil, salt, and pepper on a baking sheet.

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

4. 4. In a saucepan, heat vegetable broth with Moroccan spices like cumin, coriander, and paprika.

5. 5. Once the broth is simmering, add couscous, cover the pan, and remove it from heat. Let it sit for 5 minutes.

6. 6. Fluff the couscous with a fork and stir in the roasted vegetables.

7. 7. Serve hot and garnish with fresh herbs like parsley or mint.

8. 8. Enjoy your spiced couscous with roasted vegetables!