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Cook veggies: Heat the oil in a medium-large skillet over medium heat. Add the red onion, pepper, and carrot and cook for about 5 minutes, or until just tender. Add the garlic and cook for 30 seconds more.
Add spices: Add the paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper and cook for 1 minute more. Add the Peppadew peppers, and chickpeas and cook for 1 minute, stirring to combine.
Reconstitute couscous: Add the broth and cook for about 1 minute more, or until just simmering. Remove from the heat. Add the couscous, and parsley and mix until the couscous is fully incorporated. Flatten the top with a spoon so the couscous is submerged. Let stand for about 5 minutes, or until the liquid is absorbed.
Season: Grate lemon zest onto the couscous using a microplane zester. Add lemon juice, salt, and pepper to taste. Fluff with a fork and serve.
Optional for serving: Serve with vegan sour cream, and avocado as desired.