Preheat the oven to 450°F. Line a baking sheet with parchment paper.

Warm the stock in a small saucepan over medium heat for a few minutes or in the microwave for a few seconds.

Combine the couscous and ½ teaspoon salt in a large bowl. Pour the warm stock and 1 tablespoon olive oil over the couscous and stir together with the couscous. Cover the bowl with a plate or plastic wrap and let stand for 5 minutes, until the liquid has been completely absorbed. Fluff with a fork.

Meanwhile, chop the nuts and the cilantro leaves and tender stems.

Place the broccoli on the prepared baking sheet; use your hands to break any large florets into smaller ones as you do this. Scatter the chickpeas around the broccoli. Add 2 tablespoons olive oil, the paprika (if using), 1 teaspoon salt, and some black pepper. Toss to coat well and spread out the broccoli and chickpeas in an even layer. Roast for 15 to 20 minutes, until the edges are crisp and golden, shaking the pan halfway through.

Meanwhile, halve the lime and squeeze the juice into a small bowl. Whisk in 1 tablespoon olive oil, the honey, red pepper flakes, ¼ teaspoon salt, and some black pepper. Taste and adjust the flavor with more lime juice, honey, and/or salt.

Drizzle the roasted broccoli and chickpeas with half the dressing and toss to coat. Spoon the couscous into shallow bowls and top with the broccoli and chickpeas. Garnish with the chopped nuts and cilantro and pass the remaining dressing at the table.