Step 1 Place couscous into a large bowl. Bring stock to the boil, then pour over couscous. Stand for 5 minutes, covered, then fluff with a fork. Add chickpeas. Leave to cool.
Step 2 In a small non-stick frying pan, toast cumin and coriander seeds over medium heat for 1 minute, or until fragrant. Remove from heat and crush with a mortar and pestle (or crush with end of a rolling pin in a bowl). Stir through couscous mixture.
Step 3 Make Lemony dressing: Whisk together vinegar, lemon juice and olive oil. Set aside.
Step 4 Heat barbecue to medium-high heat. Cook capsicum on both sides until soft. Remove any charred skin when cooled.
Step 5 Place the couscous mixture into a serving bowl. Layer the capsicum, lettuce leaves, asparagus, feta and olives on top of the couscous. Drizzle with the Lemony dressing to serve.