Preheat your oven to 210 degrees
Cut up pumpkin, capsicum and carrot into small pieces (approx 2-3cm)
Cut the tomato into wedges
Place all cut up vegies onto baking tray and add approximately 1 tablespoon of olive oil and sprinkle over paprika to taste.
After 30 minutes in oven, turn the vegetables over to roast the other side.
Roast in oven for a further 20 – 30 minutes – time will vary depending on size of your vegetable pieces and how roasted you like them. I normally roast them for an hour to an hour and a quarter.
When almost roasted, cook the peas and beans in microwave with a small amount of water for approx 2 minutes.
Boil kettle and in a large bowl, combine couscous and 3/4 cup of boiling water, drizzle a small amount of olive oil over couscous (up to a tablespoon). Using a fork mix together and then cover bowl for 5 minutes.
After 5 minutes check couscous, it should be soft. You can add a little extra water if you prefer it a bit softer.
Slice the fetta into small pieces
Add the roasted vegies, peas and fetta to the couscous and mix together. There will be extra liquid/juices from vegies which you can also add.