In a large bowl, add olive oil, thyme, asparagus, bell peppers, onion, eggplant and sea salt and freshly ground pepper to taste. Toss to combine.
In an indoor or outdoor grill, over medium high heat grill the asparagus, bell peppers, onions and eggplant for 5 to 7 minutes per side until golden.
In a food processor or blender, add carrots, vinegar, honey, sesame oil, olive oil, soy sauce, lime juice, ginger and sea salt and freshly ground pepper to taste. Blend 1 minute until combined.
In a large bowl, add couscous, chickpeas, grilled vegetables, and goat cheese. Toss with vinaigrette.