The Preparation
Preheat oven to 425°F.
Toast the couscous: melt butter in a pan, add 2 cups pearl couscous, and toast for 3-5 minutes until lightly golden and fragrant.
Transfer toasted couscous to a pot. Add 3 cups vegetable broth and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook about 15 minutes until liquid is absorbed.
Dry-toast pine nuts in a dry pan over medium heat, moving them frequently until fragrant and golden. Set aside.
Toss vegetables (bell pepper, zucchini, squash, red onion, broccoli, garlic) with olive oil, salt, and pepper.
Spread vegetables evenly on a foil-lined sheet pan. Roast at 425°F for 25 minutes until browned and tender.
Once couscous is done, remove from heat and let sit. Add a squeeze of lemon juice (about 1 tablespoon) for brightness.
Chop fresh dill and parsley. Roll herbs before chopping for ribbons; slice through rather than pressing down.
Combine couscous, roasted vegetables, toasted pine nuts, and fresh herbs in a large bowl. Toss to combine.
Season to taste with salt and pepper. Serve warm or cold.