Preheat oven to 200°C.
Place the red onions, courgettes, peppers and diced squash in a baking tray, add 30 ml olive oil and place in oven for 20 minutes until vegetable is roasted but soft.
Mix occasionally during cooking to ensure oil covers the vegetables.
Heat the water in a pan and add the Knorr Vegetable Stock Pot.
Stir until dissolved and bring to the boil.
Add the roasted vegetables then the couscous.
Stir, remove from heat, cover and let stand for 5 minutes.
Add lemon juice and remaining olive oil and fluff with fork before serving.
Add fresh coriander and fresh mint (or other herbs of your choice) and stir through just once.
Couscous with a hint of basil Combine 2 tablespoons of Knorr French Salad Dressing with ½ tablespoon of basil pesto and mix into couscous when adding the lemon juice and olive.