Couscous with Roasted Vegetables, Feta & Chickpeas

We listed ingredients only because you kind of have to in order to print a recipe; really, you can chop any number of vegetables into coarse chunks—who cares if they are of varying size, and you get some softer pieces and some blackened bits—and roast them until they’re soft and crispy-edged. Try sweet potatoes, squash, beets, red peppers, zucchini, asparagus ... whatever you like or is in season. Try swapping other grains—rice, quinoa, and barley all work well—for the couscous, which is ac