To prepare the couscous, bring 2 cups of vegetable or chicken broth along with 1 teaspoon salt and 1 teaspoon extra virgin olive oil to a boil in a medium saucepan. As soon as it's boiling, add the couscous, immediately turn off the heat, cover and let sit for 15 minutes. Fluff the couscous with a fork and put it in a very large mixing bowl. Set
Add all veggies, parsley, garbanzo beans, raisins/currants and preserved lemon to the couscous and stir to combine.
To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified.
Pour the dressing over the couscous salad, 1/3 at a time, stirring to combine between additions. Cover and refrigerate overnight so the flavors have time to meld. Because of the vinegar/acid content, use a glass or plastic bowl.
Serve as a light lunch or as a side dish along with chicken, fish, etc.