Preheat your oven to 425°F (220°C).

On a baking sheet, toss bell peppers, red onion, zucchini, and cherry tomatoes with olive oil, cumin, smoked paprika, salt, and pepper.

Roast the vegetables for about 20-25 minutes, stirring halfway through.

While the veggies roast, bring vegetable broth or water to a boil in a medium saucepan.

Pour boiling broth over couscous in a heatproof bowl and cover tightly to let it steam for about 5 minutes.

Fluff the couscous with a fork and combine it with the roasted vegetables and chickpeas.

Drizzle with remaining olive oil and lemon juice, then add fresh parsley before tossing everything together.

Serve warm or chilled, and garnish with red pepper flakes or sumac if desired.