Preheat your oven to 375°F.

Mix your chickpeas and 1/2 diced shallot. Spread the marinated chickpeas & shallot on a lined baking sheet and roast for about 18 minutes, or until slightly crispy.

In a saucepan over medium-high heat, warm 1 tbsp of oil. Once hot, add the couscous and toast for 3–5 minutes until lightly browned. Add 1.12 cups of boiling water, reduce to medium-low, stir, cover, and let sit for 10 minutes. Remove the lid and cook uncovered until water is absorbed.

Gluten-Free Option (Quinoa):Rinse ¾ cup quinoa. In a pot, bring 1.5 cups of water to a boil, then add quinoa. Reduce to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.

Give your vegetables a quick wash where needed, and cut them as shown below.

In a bowl combine your cucumber + tomato + shallot + parsley + juice of 1/2 lemon & a pinch of salt and pepper

Build your bowl! Spread the babaghanoush over the bottom, then top with your couscous, chickpeas, and veggie mix. Finish with a squeeze of lemon and a pinch of salt and pepper.