Boil 1.5 cups of water in a saucepan. Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for about 5 minutes.

If using dried chickpeas, soak overnight and cook until tender, approximately 1 to 1.5 hours; otherwise, drain and rinse canned chickpeas.

Peel and grate 2 medium carrots. Chop a handful of fresh parsley finely.

Combine couscous, chickpeas, grated carrots, and parsley in a large bowl. Add raisins and fold gently.

Whisk together 3 tablespoons of olive oil, juice of 1 lemon, and spices until well combined.

Pour dressing over the salad mixture and toss gently to coat all ingredients.

Let the salad sit for about 10-15 minutes before serving for best flavor.