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

In a large mixing bowl, combine the fluffed couscous, grated carrots, drained chickpeas, chopped red onion, raisins, and parsley. Toss gently.

In a separate bowl, whisk together olive oil, lemon juice, cumin, coriander, cinnamon, ginger, and seasonings. Whisk until well combined.

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

Let the salad sit for at least 10 minutes before serving to allow flavors to meld.