Follow these simple steps to whip up your Quick Veggie Couscous Bowl in no time:

1. Prepare the Couscous: In a medium heatproof bowl, add the dry couscous. Bring the vegetable broth (or water) to a boil in a small saucepan or kettle. Once boiling, pour the hot broth over the couscous. Add a pinch of salt. Stir once, then cover the bowl tightly with a lid or plastic wrap. Let it stand for 5-7 minutes, or until all the liquid has been absorbed.
2. Sauté the Aromatics: While the couscous is resting, heat the olive oil in a large skillet or pan over medium heat. Add the chopped red onion and sauté for 2-3 minutes until softened and translucent.
3. Cook the Vegetables: Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Then, add the diced red and yellow bell peppers and diced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. You still want them to have a little bite.
4. Add Chickpeas and Tomatoes: Stir in the rinsed and drained chickpeas and the halved cherry tomatoes. Cook for another 2-3 minutes, just until the tomatoes begin to soften slightly and the chickpeas are heated through.
5. Fluff the Couscous: Once the couscous has absorbed all the liquid, uncover it and fluff it gently with a fork to separate the grains.
6. Combine Ingredients: Add the fluffed couscous to the skillet with the sautéed vegetables and chickpeas. Stir gently to combine everything well.
7. Add Freshness and Flavor: Remove the skillet from the heat. Stir in the chopped fresh parsley, chopped fresh mint (if using), and the lemon juice.
8. Season and Serve: Season generously with salt and freshly ground black pepper to your taste. Give it a final stir. Serve immediately, garnished with your favorite toppings if desired.