In a large saucepan, heat olive oil over medium-high heat.
Add onion, pepper, mushrooms, carrots and garlic; sauté 2 minutes.
Mix in chicken broth, cumin, salt, pepper, cilantro and chick-peas. Bring to a boil.
Stir in Couscous, remove from heat and cover; let stand 5 minutes or until liquid is absorbed.
Fluff with a fork and serve immediately.