Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

In the meantime, thinly slice the onion, thinly slice 4 cloves of garlic and cut the red bell pepper into small thin strips

Add the chopped ingredients into the hot fry pan, mix every 1 to 2 minutes so everything evenly sautés

While the vegetables are cooking, heat a small sauce pan with a medium heat and add in 1 tbsp (15 ml) extra virgin olive oil

Roughly chop 3 cloves of garlic, then add into the sauce pan, mix continuously, after 1 minute and the garlic is fragrant, add in the broth and season with a kiss of sea salt & black pepper, gently mix together

While the broth is heating, move back to the fry pan with the vegetables, after 5 to 6 minutes and they're lightly sauteed, add in the grated tomatoes, dried oregano and dried thyme, mix together and then simmer

Once the grated tomatoes have slightly thickened, about 3 to 4 minutes, add in the canned chickpeas (drained & rinsed), chopped parsley, lemon juice and season with sea salt & black pepper, mix together until well mixed and then lower to a low-medium heat

While vegetables are simmering move back to the sauce pan, once the broth comes to a boil add in the couscous, gently mix with the broth, then place a lid on the pan and remove from the heat

After 5 minutes remove the lid and using a fork gently fluff the couscous

To assemble the dish, add some of the couscous into a serving dish, then grab the simmering vegetables and add some over the couscous, top off with chopped parsley, enjoy!