Preheat the Oven:

• Heat the oven to 450°F (230°C) and arrange racks on the top and bottom thirds of the oven. Line two sheet pans with foil or parchment paper for easy cleanup.

Prepare the Spice Mixture:

• In a small bowl, combine the cayenne, turmeric, coriander, cumin, and ½ teaspoon of salt. Stir to combine and set aside.

Prepare the Dressing:

• In a jar with a tight-fitting lid, combine the lemon juice, garlic, and olive oil. Shake well and set aside.

Cook the Couscous:

• Bring the chicken broth to a boil in a saucepan. Add the Israeli couscous, reduce heat, and simmer for 8 minutes. Drain well, drizzle lightly with olive oil, and stir to coat. Set aside.

Roast the Veggies and Chickpeas:

• On one of the prepared sheet pans, toss the drained chickpeas with 2 tablespoons of olive oil. Sprinkle with the prepared spice mixture and toss to coat.
• On the second sheet pan, toss the bell peppers, onion, and jalapeños with 2 tablespoons of olive oil. Sprinkle lightly with kosher salt and freshly ground black pepper. Spread the vegetables into a single layer.
• Place the chickpea pan on the bottom rack and the vegetable pan on the top rack of the oven. Roast for 5 minutes. Remove the veggie pan, add the halved tomatoes, drizzle with a bit more olive oil, and return to the oven. Continue roasting both pans for a total of 12 minutes.

Finish the Salad:

• Arrange the cooked couscous on a large platter. Top with the roasted vegetables and crispy chickpeas. Drizzle with half of the prepared dressing. Garnish with fresh herbs and toasted pine nuts. Serve with the remaining dressing on the side.