For the salad, heat the oil in a large pan over medium low heat. Fry the garlic until soft and tender.
Pour in the couscous and spread it evenly in the pan. Toast the couscous, stirring frequently as it begins to turn golden, until most of the grains are golden brown - about 7 to 10 minutes.
Turn off the heat, pour in the stock and quickly cover the pan with a lid. Allow to rehydrate for 5 minutes.
Remove the lid and run a fork through the couscous to fluff it up. If serving the salad cold, transfer the couscous to a large bowl to cool.
While the couscous cooks, prepare the remaining ingredients. I dice them quite small so that you can get all the veggies in each bite.
Make the vinaigrette by placing all the ingredients in a mason jar and shaking it up. Alternatively, place them in a small bowl and use a whisk to combine.
Combine the couscous, veggies, and chickpeas in a large bowl. Drizzle over the dressing and toss to combine.