Pour 1 cup of vegetable broth into a saucepan and bring to a boil over medium heat. Remove from heat and stir in 1 cup of couscous. Cover and let sit for 5 minutes, then fluff with a fork.

In a large bowl, combine fluffed couscous, grated carrots, chickpeas, red onion, raisins, and parsley. Toss gently to mix.

In a small bowl, whisk together olive oil, lemon juice, and spices until smooth.

Pour the dressing over the couscous mixture and toss until well coated.

Let the salad rest for about 10 minutes before serving to meld flavors.

Serve in bowls or on a platter, garnished with additional parsley if desired.