1.Trim and peel carrots, leaving 3cm of the stem.
2.Heat oil in a medium saucepan over a medium heat; cook spices 30 seconds or until fragrant. Add carrots, sugar and the water; season to taste. Bring to the boil and simmer, partially covered, for 12 minutes or until carrots are tender.
3.Meanwhile, combine couscous with the boiling water in a large heatproof bowl. Cover and stand for 3 minutes. Fluff with a fork. Cover, stand a further 3 minutes; fluff with a fork. Stir in butter; season to taste.
4.Add chickpeas to pan with carrots. Cover and cook 3 minutes or until heated through. Stir in juice.
5.Stir spinach through couscous; spoon onto a shallow serving dish. Top with carrot mixture and coriander.