Heat a large pan over medium-low heat. Add the dry couscous and toast until golden brown. Stir frequently at first until it begins to brown, then stir continuously to prevent burning.

Turn off the heat, pour in the vegetable stock and quickly put the lid on the pan. Allow to steam until soft - about 5 minutes.

Remove the lid and separate the grains with a fork. Transfer to a large bowl to cool.

Once cooled, add the chickpeas, sun dried tomatoes, cucumber, and basil.

Combine all the ingredients for the vinaigrette and stir well to emulsify. Pour the vinaigrette over the salad and toss well to combine.