Cook pearl couscous in chicken bone broth according to package directions and let cool
Dice the english cucumber and red bell pepper
Drain and rinse the canned chickpeas
Chop the fresh parsley
Combine cooked couscous, diced cucumber, diced bell pepper, chickpeas, and parsley in a large bowl
Season with salt to taste
Prepare the dressing by charring the scallions until burnt
Blend the burnt scallions with rice wine vinegar, sesame oil, Greek yogurt, mayo, miso paste, garlic powder, and onion powder
Add water as needed while blending to reach desired consistency
Pour the burnt scallion miso-ranch dressing over the salad and toss to combine
Divide into meal prep containers for storage
