Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Cut the peppers and eggplant into a small, even dice. Spread across one baking sheet and drizzle with 1 tablespoon oil. Cut the zucchini into thin quarter rounds and spread across the second baking sheet. Drizzle with 1 tablespoon oil. Roast the vegetables for 30-40 minutes. Cook the couscous according to the packet directions. Transfer to a bowl or container and let it cool for 15-20 minutes. Then mix in the vegetables. Whisk the dressing ingredients together and pour over the couscous. Mix well. Serve warm or at room temperature. Stays good in the fridge for at least 5 days (if it lasts that long). Serves: 6 (as a side dish)