Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, mix the veggies, olive oil, smoked paprika, salt, and pepper until the vegetables are fully coated.

Roast the vegetables for 25 to 30 minutes, tossing them halfway through to ensure even roasting and maximum toastiness. Remove from the oven and set aside.

While the vegetables roast, cook the couscous according to package directions. To do that, first toast 8 ounces (about 1 ⅓ cups) of dry couscous in about 1 tablespoon of oil in a medium pot for 3 to 5 minutes, or until the grains get slightly golden in color.

Add 1 ¾ cups of boiling water to the pot of couscous.

Bring the water in the pot with the couscous back to a boil, then reduce the heat to medium low, cover the pot, and cook for 10 to 12 minutes or until the water has been absorbed.

Remove the cover, take the couscous off the heat, and fluff it with a fork.

Add the olive oil, lemon juice, maple syrup, spicy brown mustard, and salt and pepper to a jar or other container with a lid.

Cover the container with the lid and shake the dressing until the oil and lemon juice are fully blended together and don’t separate (this means it’s emulsified).

Add the cooked couscous and the roasted vegetables to a large serving bowl.

Mix in the crumbled goat cheese. It’ll melt a little and add some creaminess to the dish when it’s mixed with the warm couscous and vegetables.

Add the vinaigrette (it may seem like a lot at first, but the couscous will soak it all up quickly) and mix everything to combine.