The combination of exotic spices, couscous, chickpeas and in-season tomatoes and cucumbers will transport you to sunny Morocco! Making this dish with legumes (chickpeas) and grains make it a great vegetarian dish option!
In saucepan or microwave oven, bring 1 1⁄4 cups (300 mL) of the stock to a boil. Pour over couscous in large (preferably wide) heat proof bowl (such as pasta serving bowl); stir, cover and let stand for 5 to 10 minutes.
In large saucepan or deep sauté pan, heat oil over medium heat. Stir in onion and garlic; cook until softened 3 to 4 minutes. Stir in chickpeas, cumin, coriander, cinnamon, cayenne, salt and pepper; cook for 1 minute.
Stir in remaining 1⁄2 cup (125 mL) stock; increase heat and bring to boil. Add tomatoes, cucumber and raisins; cook until heated through and most of the liquid has evaporated, 3 to 4 minutes.
To serve, fluff couscous with a fork. Spoon chickpea mixture over couscous; sprinkle with almonds and cilantro.