In a large large pan or a deep pan, he warms half of the olive oil over medium-high heat. Add the onion and carrot and brown until softened and slightly colorful, about 10 minutes. Add the garlic and turn it around for about half a minute to release its aroma.
Add the couscous and heat broth. Bring over low heat over medium heat, season with salt and mix the saffron. Cook until the liquid has been absorbed and the couscous is al dente, about 5 minutes.
Mix the chickpeas and heat. Mix the chopped figs and the raisins or currants. Mix the mint, orange or lemon zest and remaining 2 tablespoons of olive oil. Season the dressing with salt and additional pepper and serve.
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