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PdfCombine couscous, carrot, 2 teaspoons oil, and salt in large saucepan and cook over medium heat, stirring often, until half of grains are golden, about 5 minutes. Stir in broth, paprika, and cumin and bring to simmer. Reduce heat to low, cover, and simmer gently, stirring occasionally, until broth is absorbed, 10 to 15 minutes. Off heat, let sit for 3 minutes.
Stir chickpeas, raisins, parsley, lemon juice, and remaining 1 tablespoon oil into couscous mixture. Season
with salt and pepper to taste. Serve with lemon wedges.