-1 Preheat the oven to 425 F
-1 Add the chopped zucchini, peppers and onion to a large sheet pan and drizzle them with olive oil. Season with the garlic powder, salt u0026 pepper
-1 Toss the chickpeas with the garlic powder, paprika, smoked paprika, salt u0026 pepper. If your sheet pan is big enough, add them to the same pan as the vegetables, otherwise add them to a smaller pan. Drizzle them with olive oil
-1 Roast the vegetables and the chickpeas for 20 minutes. Toss them to flip, then bake for another 15 minutes.
-1 While the vegetables roast, add the pearled couscous to a pot with 1 tbsp of olive oil. Toss the couscous together to toast it on medium heat for 2-3 minutes, until the couscous is slightly browned. If you buy pre-toasted couscous, you can skip this step
-1 Add in the salt, pepper and turmeric if using, then pour the water into the pot. Cover it and bring it to a boil. Once boiling, reduce to simmer and cook for 10-12 minutes, or until all of the water is absorbed.
-1 Once the couscous is done, let it sit for 5-10 minutes, then fluff it with a fork.
-1 Add the couscous and vegetables to a bowl and mix together with the chopped parsley, lemon zest and lemon juice
-1 Adjust salt as needed. Serve as is or with some crumbled feta cheese
