Preheat the oven to 400 degrees Fahrenheit and add the vegetables to a baking sheet.
Drizzle the vegetables with olive oil and season with salt and pepper and chopped garlic. Give the vegetables a toss so everything is coated evenly and roast the vegetables for 40-45 minutes until tender.
While the vegetables are cooking, make the Israeli couscous. Place a small pot over medium heat and drizzle with olive oil. Add the couscous and toast for 5-8 minutes, stirring until the pearl couscous is lightly golden brown.
Pour in the vegetable stock and bring up to a boil, then down to a simmer and cook the couscous for 20 minutes, until the couscous is tender and liquid has soaked up.
Make the vinaigrette by whisking the ingredients together until combined.
Once everything is done, combine the cooked pearl couscous and the roasted vegetables in a large bowl and drizzle with vinaigrette and toss to combine.
Garnish with fresh basil and serve warm.