Preheat your oven to 200°C (400°F).
In a mixing bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, pepper, and paprika until well combined.
Add lamb chunks to the marinade, tossing well to coat. Let it marinate for at least 15 minutes for better flavor.
Spread the cauliflower florets and sliced bell peppers on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Place the marinated lamb in a roasting pan alongside the veggies. Roast in the oven for 30-35 minutes, until the lamb is browned and the vegetables are tender. Check lamb for doneness (internal temperature should be at least 70°C/160°F).
While the lamb and veggies roast, bring 400 ml of water to a boil in a pot. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, fluff with a fork afterward.
Once done, let the lamb rest for 5 minutes before serving.
Serve the roasted lamb and vegetables over couscous, and finish with chopped fresh parsley. Top with crumbled feta if desired.
