In a 2 quart saucepan, heat the olive oil on medium heat. Add the couscous and sauté until lightly browned.
Add the broth and bring to a boil. Reduce heat to medium-low and simmer until the liquid is absorbed and the couscous is tender.
Meanwhile, in a separate bowl, whisk the olive oil, lemon juice, honey, mustard, salt, and pepper. Set aside.
In a large bowl, add the kale, blueberries, chickpeas, and cheese. When the couscous is cooked and cool, mix it into the large bowl as well.
Drizzle the dressing over the salad and toss to combine. Enjoy!