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Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper.
Combine 1 tbsp olive oil and cumin in a bowl. Add chickpeas and stir to coat. Spread over the prepared tray and bake, gently shaking the tray every 10 minutes, for 20-25 minutes or until the chickpeas are golden and crisp.
Meanwhile, cook couscous in a large saucepan of boiling water for 8 minutes or until al dente. Drain, rinse under cold running water and drain again.
Combine the couscous, chickpea mixture, cucumber, onion, tomato, currants, mint and parsley in a large bowl. Combine the remaining olive oil with the lemon juice and honey in a small bowl. Season. Pour dressing into the salad and toss to combine.
Serve salad with lemon wedges.