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In a large wide pan or deep skillet, heat half the olive oil over medium-high heat. Add the onion and carrot and sauté until softened and lightly colored, about 10 minutes. Add the garlic and swirl it around for about half a minute to release its aroma.
Add the couscous and hot broth. Bring to a simmer over medium heat, season with salt, and stir in the saffron. Cook until the liquid has been absorbed and the couscous is al dente, about 5 minutes.
Stir in the chickpeas and heat through. Stir in the chopped figs and raisins or currants. Stir in the mint, orange or lemon zest, and remaining 2 tablespoons of olive oil. Adjust seasoning with additional salt and pepper and serve.