Heat the oil in a large pan over medium heat. Fry the garlic until soft and fragrant.

Lower the heat to medium-low and add the couscous. Toast the couscous until golden brown - about 5 minutes. Be careful because couscous can quickly burn. Stir it frequently at the beginning and then constantly as it starts to brown.

Once toasted, add in the ras el hanout, salt, chickpeas and dates and mix well.

Turn off the heat, pour in the vegetable stock and quickly cover the pan with the lid. Allow to steam for 5 minutes.

Remove the lid and separate the grains with a fork. Allow to cool for about 5 minutes before adding in the fresh herbs.