Couscous with Roasted Vegetables and Chickpeas

For the vegetables

• 2 tbsp extra virgin olive oil
• 1 large carrot thinly sliced in rounds
• 1 large onion thinly sliced
• 1 red bell pepper thinly sliced
• 1 garlic clove minced
• A pinch of kosher salt
• ¼ tsp freshly ground pepper
• 1 can boiled chickpeas about 15 ounces, rinsed and drained

For the couscous or bulgur wheat

• 1 cup (175 g) uncooked couscous or bulgur wheat
• 1 ¼ cup vegetable broth or water
• ¾ cup fresh chopped parsley
• ½ cup fresh chopped mint

For the dressing

• 3 tbsp extra virgin olive oil
• 4 tbsp fresh lemon juice plus more for serving
• 1 garlic clove minced
• ⅓ tsp fine salt if broth does not include salt