Cook the quinoa in plenty of salted water until al dente, then drain it. Cook the couscous according to packet intructions, then add the oil/margarine and fluff with a fork. Put the quinoa and couscous in a large bowl and allow them to cool.
Drain and rinse the chickpeas and add them to the bowl. Grate the carrots and zucchini, finely slice the spring onions and herbs, and add to the bowl.
In a small bowl, whisk together the tahini, agave and citrus juices until smooth. Just before serving, toss the dressing through the salad. (If the dressing thickens up while sitting, add a splash of water to thin it out a little.)
Source of recipe: My brain. :)