Preheat the oven to 450 degrees. Add the eggplant ingredients to a bowl and toss to combine. Spread out on a baking sheet and place in the oven for 20 minutes.
Combine the chickpea ingredients in a bowl and toss to combine. Spread out on a baking sheet and set aside. After the eggplant has roasted for 20 minutes, use a metal spatula to carefully flip the eggplant and place the eggplant and the chickpeas back in the oven for 10 minutes. Keep an eye on the eggplant - if it starts getting too dark, remove before the chickpeas.
Meanwhile, heat the olive oil in a pan and add dry couscous. Toss the couscous until it is toasted - approx. 3 minutes. Add the water & salt and bring to a boil. Lower heat and cover until all of the liquid is absorbed.**
Add the olive oil, sun-dried tomato oil, red wine vinegar, garlic, shallot, sun-dried tomatoes and oregano to a large bowl. Whisk to combine.
To the same bowl add the couscous, chickpeas & eggplant. Toss to combine and set aside for 20 minutes.
To serve add the cherry tomatoes, fresh herbs and avocado. Toss to combine and top with pepper.