Add 1 ½ cups vegetable broth into a sauce pan and heat with a high heat, once it comes to a boil add in 1 ½ cups couscous, give it a quick mix, place a lid on the sauce pan and turn off the heat

Meanwhile make the dressing, add 2 tbsp extra virgin olive oil into a bowl, along with ½ tbsp lemon juice, finely grate in 1 clove of garlic, add 1 tsp dried oregano and lightly season with sea salt & black pepper, whisk together until well mixed

After the letting the couscous sit for exactly 5 minutes, remove the lid, using a fork fluff up the couscous to seperate the grains, transfer the couscous into a large bowl, pour in the dressing and gently mix together until well mixed

Add in ½ cup canned chickpeas (drained & rinsed) into the couscous, along with ½ red onion finely diced, ½ English cucumber roughly chopped, 10 cherry tomatoes cut in half, 10 black pitted olives thinly sliced, 2 tbsp finely chopped parsley and season with sea salt & black pepper, gently mix together until well mixed

Transfer the couscous salad into a large serving dish, garnish with thinly sliced avocado slices, enjoy!