Preheat oven to 375 F.
Separate the florets from the broccoli stems. Using a vegetable peeler, peel the broccoli stem. Cut in half vertically and then slice into half moons.
Combine broccoli florets and stems with the olive oil and garlic. Place in a baking dish and roast for 30 minutes.
Meanwhile, make the couscous.
Bring 1 1/4 cups water to a boil in a medium saucepan. Add couscous to the boiling water and stir to combine.
Turn off heat. Cover with a tight fitting lid. Leave for 15 minutes. Fluff with a fork.
Finely chop the cooked broccoli florets and stems, as well as the garlic.
Combine the broccoli with all of the other fresh ingredients in a large bowl and stir to combine.
Add black pepper, cumin, coriander, paprika, cinnamon, allspice and salt.
In a small bowl, whisk together the olive oil and the lemon juice.
Add prepared couscous and the lemon dressing.
Stir to combine.
Let rest for at least 15 minutes for flavors to develop.