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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, until tender but still crisp. 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, reduce heat to low and simmer for 8-10 minutes or until couscous is fluffy. It should have an "al dente" texture when done. Once cooked, fluff with fork and allow to cool.
While the asparagus and couscous are cooking, mix all of the ingredients for the dressing in a small bowl or jar.
Add the cooked couscous, roasted asparagus, feta cheese, chickpeas, and sun-dried tomatoes (if using) 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 flavors to absorb.