Heat a large skillet over medium to high heat with the oil. Saute the onion and the garlic for 8 to 10 minutes until transparent and fragrant.
Add in the zucchini, carrot, and bell pepper and cook until mix begins to soften. Continue to add the chickpeas, tomatoes, salt and black pepper. Cover the pan and reduce the heat to low for about 10 minutes.
While the vegetables are cooking toast the couscous in a large nonstick pan on medium heat for about 4 to 5 minutes. Turn off the heat and pour in the vegetable broth and cover with a lid to steam for 5 minutes. Uncover the pan and sprinkle the salt, pepper, and parsley over the couscous and fluff with a fork.
When vegetables are ready, remove from the pan and squeeze the lemon juice over them. Divide the couscous into 4 bowls and top with vegetables. Enjoy!