Steps
1. In a saucepan, bring vegetable broth to a boil.
2. Add couscous to the boiling broth, cover, and remove from heat. Let it sit for 5 minutes.
3. In a skillet, heat olive oil over medium heat and sauté onion and garlic until translucent.
4. Add bell pepper, zucchini, and carrot, and cook until tender.
5. Stir in chickpeas, cumin, paprika, salt, and pepper, cooking for an additional 3-4 minutes.
6. Fluff the couscous with a fork and mix with the sautéed vegetables.
7. Drizzle with lemon juice and garnish with fresh parsley.