Preheat oven to 180 degrees.
Cut Veggies into chunks and toss with oil of choice and place in an oven tray.
Roast veggies for approx. 35-45 mins or until cooked and golden brown.
Meanwhile place Couscous in a saucepan (with a lid) or a Pyrex dish (with a lid).
Stir stock powder into the boiling water and pour over the Couscous and cover with the lid. Allow the Couscous to stand for 5-10 mins. Remove lid and slice the butter into little bits over the top of the Couscous.
Using a fork stir the butter through the Couscous and separate the grains.
Toss the Roasted veggies through the Couscous in a large bowl and sprinkle with chopped roasted almonds.
Top with Fetta or Goats cheese to serve.