1) Preheat the oven to 190C/Gas 5.
2) Place the cut vegetables on a baking sheet, drizzle with some olive oil and season with salt and pepper to taste. Place in the oven and roast for about 10 minutes.
3) Put the couscous in a heatproof bowl and stir in all of the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous, making sure it covers the couscous mixture completely. Cover with a plate or cling film and leave for 5 to 10 minutes or until all of the stock is absorbed.
4) Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with the roasted vegetables.