1. Heat the olive oil in a skillet over medium heat.
2. Add the shallots and cumin to the skillet and sauté them until they soften, which should take about 5 minutes.
3. If you like, you can mash the chickpeas gently a few times in the skillet. This is optional but can give your dish a more interesting texture and make it slightly creamy.
4. Now, add the diced canned tomatoes to the skillet and bring everything to a simmer.
5. Pour in the broth and add some salt and the couscous. Bring the mixture to a simmer again.
6. Once it's simmering, cover the skillet and reduce the heat to low. Let it cook for 6-8 minutes or until the couscous becomes soft and absorbs most of the liquid. It should have a nice, soft, and chewy texture, similar to al dente pasta.
7. To finish, stir in the chives.
8. Finally, top the dish with feta cheese.

Enjoy your meal!