Preheat the oven to 425°F (220°C).

In a large bowl, toss the diced zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, garlic powder, oregano, salt, and pepper until well coated.

Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Once the vegetables are done, combine them with the cooked couscous in a large bowl. Toss gently to mix.

Serve warm, garnished with fresh parsley.