Heat oven to 200?C/390?F and wash vegetables.
Chop all vegetables roughly into one-inch cubes, place in a roasting tray and generously cover with olive oil.
Sprinkle vegetables with chilli flakes, salt and pepper and shake to ensure coated well.
Place in the oven to roast for 40 minutes, shaking halfway
Place couscous in a bowl with cayenne pepper, paprika and a pinch of salt and pepper.
Pour boiling water over couscous (it should come to 1 cm above the level of the couscous) and cover with lid or cling film until all the water is absorbed.
Stir the couscous and the vegetables together in a bowl, add a splash of olive oil and the basil leaves.
Transfer to serving bowl and drizzle with balsamic vinegar.
Sprinkle with a pinch of salt and some fresh ground black pepper.