Make the couscous. Bring two cups of water and one tablespoon olive oil to a boil in a saucepan. Remove from heat and add the couscous and salt, stir evenly to moisten the couscous. Cover and let sit until the water is absorbed, about 10 minutes. Fluff with a form before adding to the salad.
Wash the kale thoroughly. Pull the kale leaves off the stem and discard the stems. Place a few leaves of kale on top of each other, roll them up and begin slicing them into thin strips.
Place the couscous, chickpeas, kale, diced tomatoes, onion, minced garlic, and avocado in a large bowl or pot.
Pour in the olive oil. Stir the ingredients together and add more olive oil if needed to coat everything well.
Add the garlic powder, salt , nutritional yeast, soy sauce, turmeric, black pepper, sweet paprika, cayenne pepper, onion powder and crushed red pepper. Stir again to make sure that everything is well mixed together.
Let the salad chill in the refrigerator for about 20 minutes to allow the flavors to mingle.