Roasted vegetable cous cous

Preheat oven to 400°F
For the roasted vegetables: In a large bowl, add the chopped vegetables, 3 tablespoons of olive oil, salt, thyme, pepper and garlic. Mix to make sure the vegetables are well coated with the oil and spices.
Spray a large bakingsheet with cooking spray and then add the vegetable mixture. Make sure that they are spread out in an even layer for best results. Place in the oven and roast for 30-40 minutes or until the vegetables are browned. Once they are done, set them aside to cool. Note cooking time may vary depending on the size of your vegetable pieces. So check on them at 30 minutes and watch from there on in.
Whiel the vegetables are roasting, make the pearl couscous according to package instructions.
For the dressing: Whisk the lemon juice, zest and ½ cup olive oil and set aside.
Once the vegetables and couscous are done, add them to a large bowl with the parsley and half of the dressing. Toss well to combine and then sprinkle the feta cheese and toasted pinenuts if using. Serve as a warm side dish.
Store leftovers in the refrigerator and to eat as a cold salad, toss with the rest of the dressing.

Ingredients (for serving)