Bring 2 cups of stock to a boil in a saucepan.

Add couscous to the boiling stock.

Cover the saucepan and remove it from the heat.

Let the couscous stand for 5 minutes, allowing it to absorb the stock.

Heat vegetable oil in a separate saucepan over medium heat.

Add diced tomatoes, 1/2 cup of stock, curry powder, and minced garlic to the saucepan.

Cook for about 5 minutes, or until the tomatoes break down and soften.

Stir in the canned chickpeas and cook for another 3 minutes, until they are heated through.

Mix in the cooked couscous, coriander, salt, pepper, and chopped green onions.

Serve immediately.