In a medium saucepan, bring 1 cup of vegetable broth to a boil over medium heat. Stir in 1 cup of couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.

In a large mixing bowl, combine the fluffed couscous with 1 cup of grated carrots, 1 can of rinsed chickpeas, 0.5 cup of finely chopped red onion, and 0.5 cup of raisins. Toss gently to mix well.

In a small bowl, whisk together 0.25 cup of olive oil, juice of 1 lemon, 1 teaspoon each of ground cumin, ground coriander, and ground ginger, plus a pinch of ground cinnamon. Season with salt and pepper to taste.

Pour the dressing over the couscous and vegetable mixture. Using a spatula, toss everything gently until well-coated.

Allow the salad to sit for at least 10 minutes before serving to let the flavors meld.