1. Preheat oven to 200°C (400°F). 2. Toss 100g diced zucchini, 100g diced eggplant, 100g diced bell peppers, 100g halved cherry tomatoes, and 50g diced red onion with 10ml olive oil, 6g minced garlic, 2g oregano, 1g thyme, and black pepper. 3. Spread vegetables on baking sheet and roast for 25 minutes until tender and slightly caramelized. 4. Meanwhile, bring 180ml vegetable broth to a boil. 5. Place 80g dry couscous in a heatproof bowl, pour boiling broth over it, cover, and let stand for 5 minutes. 6. Fluff couscous with a fork and stir in 5ml olive oil and 10ml lemon juice. 7. Fold in roasted vegetables, 100g chickpeas, and 10g chopped parsley. 8. Serve topped with 30g crumbled feta cheese.