At home, combine spices in a spice jar or zip-top bag.
Heat oil in a large pot. Add onion and cook for about 10 minutes or until lightly browned. Stir in garlic and spices and cook for about 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water. Cover and simmer for about 10 minutes. Stir in dates and lemon juice.
Meanwhile, bring 1 1/2 cups water and salt to a boil. Stir in couscous, remove from heat, and cover. Allow to sit while the stew finishes cooking.
When you’re ready to serve it, fluff the couscous with a fork. Spoon the couscous into bowls and top with the stew and a sprinkle of cilantro.