Moroccan Couscous Salad with Spring Veggies

Name: Moroccan Couscous Salad with Spring Veggies
Ingredients: 1 cup couscous; 2 cups cooked or canned chickpeas (drained); 20 inch spears of asparagus (tough ends trimmed, then cut into 1/4- pieces); 1-2 large roasted red bell peppers; 6 spring onions (green and white parts chopped); 8-10 medjool dates (chopped, can use golden raisins instead); 1/2 cup almonds (roasted, coarsely chopped); 1 tsp extra virgin olive oil; Salt and ground black pepper to taste; 1/4 cup finely chopped coriander leaves; For the dressing:; 2 tbsp extra virgin olive oil; Juice of 1 lemon; 1 tsp red pepper flakes; Seeds of 4 pods of cardamom (crushed into a powder); 2 tsp cumin (roasted and powdered); 2 cloves garlic (crushed); Salt to taste