Steps

1. In a medium saucepan, bring the vegetable broth to a boil. Add couscous, stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. While the couscous is resting, heat olive oil in a large skillet over medium heat. Add the diced bell pepper and zucchini, sautéing until softened, about 5-7 minutes.
3. Add the drained chickpeas to the skillet, then sprinkle with smoked paprika, cumin, salt, and pepper. Stir well and cook for another 3-4 minutes until heated through.
4. Combine the sautéed vegetables and chickpeas with the fluffed couscous. Drizzle with lemon juice and mix well to combine.
5. Serve warm, garnished with fresh parsley.