Bring 1 cup of vegetable broth to a rolling boil in a medium saucepan. Stir in 1 cup of couscous, remove from heat, and cover. Let sit for 5 minutes, then fluff.

Grate 2 large carrots and combine with 1 can of rinsed chickpeas, ½ cup of red onion, and ½ cup of raisins in a large mixing bowl.

In a small bowl, whisk together 3 tablespoons of olive oil, juice of 1 lemon, salt, pepper, ½ teaspoon of cumin, ½ teaspoon of coriander, ¼ teaspoon of cinnamon, and dash of ginger.

Pour the dressing over the couscous and vegetable mixture, and toss gently to combine.

Let the salad sit at room temperature for about 10 minutes to allow flavors to meld.