Heat the oven to 400°F. Put the bell peppers and zucchini in a large baking dish, season with salt and pepper, drizzle with 1 tbsp. of the oil, and toss. Roast in the hot oven about 20 minutes until tender, turning once.
Put the couscous in a bowl, season with salt and pepper, and drizzle with the remaining oil. Stir with a fork, then pour over 1 cup boiling water and let stand 5 minutes.
Whisk together the dressing ingredients. Add the garbanzo beans, roasted vegetables, artichokes, and cherry tomatoes to the couscous, drizzle with the dressing, season with pepper, and mix well.
Scatter with basil leaves and serve warm or cold.
Excerpted from Natural Superfoods by Susannah Blake, available on Amazon.
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