Preheat oven to 425°.
Place the couscous on a jelly-roll pan, and bake at 425° for 5 minutes or until lightly browned. Bring water and broth to a boil in a saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork, and set aside.
While couscous stands, combine bell pepper and next 9 ingredients (bell pepper through garlic) in a large bowl, and stir well. Arrange vegetable mixture on jelly-roll pan; bake at 425° for 12 minutes. Combine couscous, roasted vegetables, onions, and beans in a large bowl, and stir well.
