Preheat oven to 200°C. Place sweet potato, eggplant, capsicum, onion and mushrooms in a large roasting pan. Drizzle over the oil, season with salt and pepper, turn to coat vegetables in oil. Roast for 15 minutes

Add chickpeas to roasting pan and turn vegetables. Roast for a further 10 minutes or until chickpeas are warmed through and vegetables tender

Meanwhile, place couscous into a large heatproof bowl. Place stock in a small saucepan and bring to the boil over high heat. Pour stock over couscous. Cover and set aside for 3 minutes or until stock is absorbed. Add butter. Stir with a fork to separate grains

Add roasted vegetables and parsley to couscous. Season with salt and pepper. Toss gently. Serve as a vegetarian meal or a side dish with barbecued beef, lamb or chicken