Preheat oven to 425°F

To cook the couscous add the vegetable broth or water to a saucepan and bring to a boil

Once boiling remove from heat and stir in the couscous, ½ Tbsp olive oil, 1 Tbsp za’atar, ½ tsp salt, and sundried tomatoes; cover and let sit 10 minutes

Spread chickpeas on a kitchen towel, pat dry and remove skins

Spread the chickpeas onto a parchment-lined baking sheet and drizzle with remaining olive oil and sprinkle with remaining za’atar and salt

Bake chickpeas in the oven for 20 - 30 minutes until golden and crisp; times vary from oven to oven

Serve with a drizzle of good olive oil, chopped parsley, and additional za’atar seasoning