Heat olive oil in a saucepan over medium heat.

Sauté the cubed onion until softened.

Add tomato paste, chickpeas, and 1 cup of water to the saucepan.

Bring to a boil and simmer for 15 minutes.

Steam, sauté, or boil the cubed green pepper, cubed zucchini, cubed potatoes, and sliced carrots until tender.

In a separate pot, add couscous to one cup of the tomato sauce mixture.

Add one cup of water to the couscous.

Steam the couscous until it is cooked and fluffy.

Place the cooked couscous in a large serving bowl.

Pour any remaining tomato sauce over the couscous.

Arrange the cooked vegetables on top of the couscous and sauce.

Serve hot.