Preheat oven to 375 degrees F. Place asparagus on a baking sheet and drizzle with one tablespoon of olive oil, and a sprinkle of salt and pepper. Toss asparagus until evenly coated. Roast asparagus for 10-15 minutes, depending on the thickness of it. If it's extra thick, it may require more time.
Meanwhile, place the couscous, broth and one tablespoon of olive oil in a small sauce pan and bring to a boil. Cover, and simmer for 10 minutes or until couscous is fluffy. It should have an "al dente" texture when done.
Mix all of the ingredients for the dressing in a small bowl or jar.
Add the cooked couscous, roasted asparagus, feta cheese and chickpeas to a large bowl. Add in desired amount of dressing (I only used half).
Place in the fridge for at least half an hour to allow flavours to absorb.