Preheat the oven at 350F and place the beetroot wedges on a baking tray. Sprinkle with cumin seeds, drizzle with a bit of olive oil, honey and season lightly with salt and pepper. Place in the hot oven and roast it for 20 minutes.
Meanwhile, bring the vegetable stock to boil and take it of the heat. Add the couscous, cover with a lid and set aside for 10 minutes.
Fluff the couscous with a fork and serve it on a large plate. Add roasted beetroot, sprinkle with fresh chopped parsley and pine nuts and crumble feta cheese on top.