Preheat the oven to 200°C, fan 180°C, gas mark 6. Tip the vegetables onto a baking tray and roast in the oven for 20-25 minutes, until tender.
Meanwhile, heat a dry frying pan until hot, add the cous cous and toast for 2-3 minutes, tossing the pan gently, until the grains go slightly golden. Transfer to a bowl and pour over the hot stock. Cover with clingfilm and set aside for 10 minutes.
Fluff up the cous cous grains with a fork, then stir through the dressing, feta, tomatoes, coriander and roasted veg. Season to taste and serve.
* Please note, this recipe is not suitable for vegetarians as it contains feta.