Cook 1 cup cous cous according to package directions, until fluffy.Remove from heat & transfer into large serving bowl and let cool.
Preheat oven to 400 degrees. Spread a large baking sheet with the zucchini and eggplant tossed in 1-2 tbsp olive oil, salt & pepper. Roast for about 20 minutes, turning once in between or until vegetables are golden brown on both sides. Remove from oven and immediately toss with 1 tsp garlic powder and 1 tsp moroccan seasoning.
To the cous cous, add 1 tbsp extra virgin olive oil, lemon juice, lemon zest, garlic, mint, parsley, remaining 1 tsp moroccan seasoning, and salt. Toss well and taste. It should have a bright lemon flavor and hints of the herbs- so add more of any ingredient to your liking.
Add the roasted vegetables to the cous cous and gently combine.
Enjoy as a warm or cold salad, or side dish!
Recipe by The Chutney Life at https://thechutneylife.com/recipes/appetizers/moroccancouscous/