Lemon Garlic Shrimp with Chickpeas and Paprika

Zest and juice one lemon to yield one teaspoon of zest and ¼ cup of fresh juice.
Peel the garlic and cut it into thin slices. Chop the parsley leaves. Slice the bell pepper into ¼-inch strips and then cut the strips into a fine dice.
Combine the lemon zest, juice, and parsley or cilantro in a small bowl and set aside.
Heat oil in a large sauté pan over medium heat and cook garlic and peppers until garlic is fragrant and peppers are softened, about 10 minutes.
Add the chickpeas, cumin, paprika, and salt to the pepper mixture and continue to cook for 1-2 minutes.
Add the shrimp to the pan and increase heat to medium-high. Saute until the shrimp are cooked through.
Toss in the lemon and herb mixture. Stir to combine and remove from the heat.
Spoon the shrimp over beds of the cooked couscous and garnish with extra herbs, lemon wedges, and olive oil. Serve immediately.