In a large saucepan, bring broth to a boil. Whisk eggs in a small bowl; pour into broth, stirring constantly. Cook and stir just until eggs are set, about 1 minute. Remove saucepan from heat; stir in couscous. Cover and let stand for 5 minutes.
Stir couscous with a fork to fluff.
Herb Dressing: Meanwhile, in a small bowl or measuring cup, whisk together olive oil, red wine vinegar, lemon juice, dried basil, dried oregano, onion powder and garlic powder as listed in the Herb Dressing.
Pour Herb Dressing over couscous; stir well to coat. Stir in chick peas, tomatoes, sweet pepper, carrot, onion and parsley. Season with salt and pepper as desired.
Serve immediately or chill until serving. May be refrigerated up to 3 days.
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