In a large saucepan, heat the oil over medium-high heat. Add the broccoli and cook, tossing occasionally, until tender, 2 to 3 minutes.

Add the curry powder and tumeric, stir to combine. Stir in the chickpeas, raisins, 1 cup water, and ½ teaspoon salt and bring to a boil.

Stir in the couscous, cover, and remove from heat. Let steam 5 minutes, then fluff with a fork.