Preheat the oven to 425°F (220°C).

Chop bell peppers, zucchini, carrots, and red onion into bite-sized pieces. In a large bowl, toss with olive oil, minced garlic, cumin, paprika, salt, and pepper until evenly coated.

Spread the seasoned vegetables on a lined baking sheet and roast for 25-30 minutes, stirring halfway through.

In a medium saucepan, bring vegetable broth to a boil. Add couscous and a splash of olive oil, then remove from heat. Cover and let sit for about 5 minutes.

Fluff the couscous with a fork after 5 minutes.

Fold the roasted vegetables into the couscous in a large serving bowl. Taste and adjust seasoning if necessary.

Garnish with freshly chopped parsley or cilantro and serve warm with lemon wedges on the side.