In a small pot on the stove, combine couscous, water, ½ tsp. salt, and 1 tbsp. olive oil. Bring to a simmer and cook until water is almost gone. When there is just a little water left, cover and turn the heat off, but leave on the burner.
Meanwhile, spread your vegetables on a rimmed baking sheet lined with foil. Drizzle with 3 tbsp. olive oil and sprinkle with garlic salt and black pepper. Toss to combine.
Roast for 20 minutes until vegetables are tender with crispy edges.
Transfer the vegetables to a medium bowl and toss with balsamic vinegar, oregano, and basil.
Fluff the couscous with a fork and divide onto plates. Top with vegetables and sprinkle with parsley, if desired.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/roasted-vegetable-couscous-bowls/