Moroccan Spiced Chickpea & Roasted Vegetable Couscous Bowl

Preheat oven to 400°F (200°C). Toss chopped zucchini, red bell pepper, and drained chickpeas with 1 tablespoon olive oil, 1 teaspoon cumin, and 1 teaspoon paprika on a baking sheet. Roast for 15-20 minutes, or until vegetables are tender-crisp.

While vegetables roast, bring vegetable broth to a boil in a small saucepan. Add couscous, stir, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.

In a large bowl, whisk together the remaining 2 tablespoons olive oil and fresh lemon juice to create the dressing.

Add the fluffed couscous, roasted vegetables, and chickpeas to the large bowl with the dressing.

Stir in the chopped fresh parsley until well combined.

Serve warm or chilled.