Place dry couscous in a heat-proof bowl and pour boiling vegetable broth over it.

Cover the bowl tightly with a lid or plastic wrap and let sit for 7 minutes until liquid is fully absorbed.

Remove cover and fluff the couscous with a fork to separate grains.

In a small mixing bowl, whisk together the olive oil, lemon juice, cumin, coriander, cinnamon, salt, and pepper to emulsify.

In a large salad bowl, combine the fluffed couscous, chickpeas, grated carrots, parsley, and raisins.

Drizzle the prepared dressing over the mixture and toss thoroughly to incorporate all components.

Garnish with toasted slivered almonds and serve at room temperature or chilled.