Preheat the grill, setting the burners on high. Roast the peppers, skin side down, until it blackens. Place the peppers in a tightly closed container. Let cool. Peel and cut the peppers into cubes. Set aside.
In a small bowl, whisk together all the dressing ingredients. Set aside.
In a bowl, combine the broth and butter. Add the couscous, stir, cover and let stand for about 5 minutes off the heat. Stir with a fork to loosen the grains.
In a bowl, combine the chickpeas, spinach, parsley, peppers, green onions, snow peas, and couscous. Add the dressing and toss to combine. Adjust the seasoning. Cover and refrigerate for 2 hours. Add lemon juice and olive oil if the salad seems too dry.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.