Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Cut all of the vegetables into pieces of a similar size (1-inch pieces). Toss with olive oil, salt, and pepper. Spread the vegetables out on the baking sheet in a single layer. Roast for 30 to 35 minutes until everything is fork-tender and browned to your liking.
While the vegetables roast, prepare the couscous according to package instructions. When it's finished cooking, transfer it to a large mixing bowl.
In a small bowl or measuring cup, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, garlic, and salt.
Add the roasted vegetables to the mixing bowl with the couscous. Toss everything in the dressing, stirring well until it's all coated.
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Notes
To make vegan, substitute maple syrup for honey.
Feel free to add a protein source, such as beans (if you want to keep it vegetarian) or shredded chicken. Crumbled feta and goat cheese also tastes great in this salad.
Leftovers will last in an airtight container in the refrigerator for up to five days. Enjoy warm or cold. Reheat in the microwave for one to two minutes until warmed through.