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Bring the vegetable broth to a boil in a medium size saucepan. Once boiling, turn off the heat, add in the couscous, stir, cover, and let sit for about 5 minutes.
After about 5 minutes, use a fork to fluff the couscous.
While the couscous is cooking and cooling, drain and rinse the chickpeas and chop up all the vegetables.
To a mason jar, add all the lemon vinaigrette ingredients and shake well to combine.
In a large bowl, combine the fluffed couscous and chopped veggies. Pour the lemon dressing overtop and stir well to combine.
Add more lemon juice, salt, freshly ground black pepper and red pepper flakes to taste if desired.