Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.
Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
Add chickpeas and stir to coat once more. Cook for 3-4 minutes.
Add coconut milk, vegetable broth, coconut sugar (or maple syrup), lime zest (or leaf), and stir to combine. Bring mixture to a heavy simmer over medium-high heat.
Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.
Taste and adjust seasonings as needed, adding fresh lime juice for tang, maple syrup or coconut sugar for added sweetness, and salt for depth of flavor. Add a bit more of each as you really want the flavor to be big, bold and punch through in each bite. Don’t be shy!
Then turn off heat and let rest for at least 10 minutes before serving. This will allow the flavor to permeate the chickpeas and couscous even more.
Serve with fresh lime juice, fresh herbs, sriracha, and just a sprinkle more coconut sugar. You can also serve with pan-seared tofu and/or bean sprouts or shredded brussels sprouts.