Combine the couscous, chickpeas, green onions, carrots, celery, and golden raisins in a large bowl. Mix well and set aside.

In a separate small bowl, add the olive oil, lemon juice, black pepper, curry powder, allspice, and sea salt. Whisk vigorously to combine.

Add the dressing to the couscous mixture and stir to combine letting dressing coat well.

Let the couscous salad sit in the refrigerator for the flavors to marry and serve cold.