Bring 1 cup of vegetable broth to a boil in a medium saucepan. Remove from heat and stir in 1 cup of couscous. Cover and let sit for 5 minutes. Fluff with a fork and set aside to cool slightly.

In a large bowl, combine the fluffed couscous with 2 grated carrots, 1 can of drained and rinsed chickpeas, and ½ finely chopped red onion, along with ¼ cup of raisins and ¼ cup of chopped parsley. Mix gently.

In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and spices (1 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground cinnamon, ¼ tsp ground ginger). Adjust seasoning with salt and pepper.

Pour dressing over the couscous mixture and toss gently to coat.

Let sit at room temperature for 10 minutes before serving. Toss again and adjust seasoning if necessary.