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In a medium pot, bring 1 ½ cups water to a boil. Add the couscous and ¼ teaspoon salt. Cover with a lid and turn the heat down to low. Simmer until all the water is absorbed (do not stir during cooking), about 15 minutes. Then turn the heat off and let the pot stand covered for another 10 minutes (still without stirring).
Meanwhile, heat a tablespoon of oil in a large skillet over medium heat. Add the chickpeas and cook, tossing frequently, until they’re crispy and golden brown, 8 to 10 minutes. Then add the garlic, cumin, paprika, black pepper, and ¼ teaspoon salt, toss to coat, and cook for another minute.
In a large mixing bowl, combine the tomatoes, herbs, cucumbers, olives, raisins, and red onion. Add the couscous and half of the chickpeas, along with the lemon juice, lots of pepper, and the remaining 3 tablespoons oil and ¼ teaspoon salt. Toss to combine. Taste and adjust the seasonings if needed.
Transfer to a serving dish and scatter the remaining chickpeas on top before serving.