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Start boiling the stock.
Mix the couscous with the raisins in a bowl and add the boiling stock. Cover and steam for 5 mins.
Fluff the couscous with a fork and then add to that the grated carrot, finely diced red pepper, finely diced red onion, rinsed and drained chickpeas and chopped parsley.
Place the oil, lemon juice, minced garlic, spices, and salt in a jar with a screw-top lid and shake to mix.
Add the dressing to the couscous and toss everything together until well combined.
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