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Chop zucchini, red capsicum, and purple onion into roasting pieces
Drain and rinse the tin of chickpeas
Toss vegetables and chickpeas with extra virgin olive oil, flaky salt, onion powder, and garlic powder
Roast vegetables until tender
Heat bone broth in a pot
Add dry pearl couscous to the broth and cook according to package directions
Stir in turmeric, black pepper, and lemon juice to the cooked couscous
Mix in curly parsley and fetta cheese
Combine roasted vegetables and chickpeas with the turmeric couscous mixture
Serve with a wedge of lemon per serving