Preheat your oven to 400°F.

Combine 1 cup of boiling water with your couscous in a bowl. Cover and let it sit for approximately 10 minutes, then fluff with a fork.

GF: Use ½ cup quinoa and bring it to a boil with 1 cup of water in a pot. Once boiling, reduce the heat to a simmer, cover, and let it cook for approximately 11-12 minutes, or until the quinoa is tender. Fluff with a fork. 

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

Transfer the chickpeas, onion, and red pepper to a baking sheet and place it in the oven. Cook for approximately 17 minutes, or until everything is cooked to your liking.

Mix the softened kale with 2 tbsp of your tahini drizzle. Massage your kale for 1-2 minutes until softened.

Build your bowl with couscous (or quinoa for the gluten-free option) on the bottom, followed by the kale. Top with all your oven ingredients. Garnish with your tahini drizzle, parsley, and a pinch of salt and pepper.