Preheat your oven to 425°F (220°C).

In a large bowl, combine the bell peppers, zucchini, red onion, and carrots. Drizzle with olive oil and sprinkle with cumin, cinnamon, and salt. Toss well and spread in a single layer on a baking sheet.

Roast the vegetables for 20–25 minutes, stirring halfway through until tender and golden brown.

While the vegetables roast, heat vegetable broth in a saucepan until boiling. Remove from heat and stir in couscous and salt. Cover and let sit for 5 minutes.

Fluff the couscous with a fork and fold in chickpeas if using. Adjust seasoning if needed.

Combine roasted vegetables with fluffed couscous and gently fold. Stir in fresh herbs before serving.

Serve warm and enjoy your Moroccan Couscous with Roast Vegetables!