In a medium saucepan, bring 1 cup of water to a boil over medium heat. Once boiling, add 1 cup of couscous, stir briefly, then cover the pot and remove it from heat. Let steam for about 5 minutes, then fluff with a fork.

In a large mixing bowl, combine the fluffed couscous with 1 can of drained chickpeas, 1 cup of freshly grated carrots, ½ cup of raisins, and ¼ cup of chopped parsley. Gently fold together.

In a small bowl, whisk together the juice of 1 lemon, 3 tablespoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of paprika, and a pinch of salt and pepper. Mix until well combined.

Drizzle the prepared dressing over the salad mixture in the large bowl. Toss gently to coat everything.

Allow to sit for about 10 minutes before serving, fluffing again to separate clumps.