Put the peppers, courgette and red onion in a large baking dish and drizzle over a good glug of olive oil.
Place in the oven at 200 C / Gas 6 for around 35 to 40 minutes.
Meanwhile, mix plain flour, salt, pepper and garlic powder together in a shallow dish. Place beaten egg in another shallow dish and the breadcrumbs mixed with the Parmesan in another (I pulse 1 1/2 slices of bread in my food processor or blender to make the crumbs).
Dip the turkey steaks first in the flour, then the egg, then the breadcrumbs. Place turkey steaks on a large plate until you are ready to cook them.
Prepare the couscous as per the instructions on the packet (I always add a little knob of butter & olive oil to mine).
When the veggies are almost finished, cook the turkey steaks. Heat a frying pan with a drizzle of olive oil. Fry the turkey steaks for 5 to 8 minutes on a medium heat each side, pressing down on the steak to make sure the steak cooks through.
Place couscous on plate, arrange roasted veggies on top and then place the turkey steak on top.
If you prefer to use chicken breasts you will need to cover them in cling film and beat them with a rolling pin to make them thin enough to fry quickly. This is why turkey steaks are easier and quicker.