Preheat oven to 400°F.

Toss chickpeas with olive oil and spices.

Spread on a baking sheet and roast for 25 minutes.

Bring broth to a simmer and pour over couscous.

Cover and let sit for 5 minutes, then fluff with a fork.

Layer yogurt, granola, and berries in a glass.

Drizzle with honey.

Stir in lemon zest, lemon juice, olive oil, and parsley.

Serve immediately.

Cool slightly for extra crunch.

Season with salt and pepper.