Couscous can seem dry when the vegetables are carrying all the flavor. Seasoning and dressing the grains themselves makes a much better bowl.
For two people, put 150 g ordinary quick-cooking couscous in a heatproof bowl and hydrate with the liquid and resting time stated on its packet. Pearl couscous is a different product and usually needs cooking; it is not a direct swap here.
Meanwhile, sauté a diced courgette and a sliced pepper in olive oil until tender with a little color. Add a drained tin of chickpeas and warm through. Fluff the couscous, then toss with lemon juice, olive oil, pepper, and chopped parsley before adding the vegetables.
Taste a spoonful containing both grain and vegetables. A well-seasoned pepper does not guarantee a well-seasoned mouthful of couscous. Serve warm or cool and refrigerate promptly for later; ordinary wheat couscous is not suitable for someone who needs to avoid gluten.