Preheat the oven to 180°C. Arrange the vegetables in a roasting tray and drizzle the olive oil over, to coat. Season with salt and pepper. Roast the vegetables for 40 – 50 minutes, or until cooked. Set aside.
Place the Medley of Fruits juice into a pan and bring to the boil. Stir in the sundried tomato paste.
Place the couscous and raisins/sultanas into a separate heatproof bowl. Pour the hot juice mixture over the top of the couscous, cover and leave to stand for 10 minutes.
Using a fork, fluff up the couscous mixture, adding a little olive oil if necessary.
Fold in the roasted vegetables, almonds, chickpeas, herbs and season well with salt and pepper.
Serve by itself as a vegetarian or vegan main, or as a side dish to grilled meats and chicken.